This rich, creamy, vegetarian mushroom gnocchi recipe is one that is always a little different, sometimes there is a little extra mushrooms or wine, sometimes there is no wine. However it is made though, it always turns out to be delicious and is quick and easy to make.
First, get organised by getting all your ingredients together. Loads of butter or cooking margarine, mushrooms, garlic, onion, cream, vegetable stock, salt and pepper, gnocchi, and of course wine (don't forget to enjoy a glass all to yourself while cooking). I find it easier to have everything ready before getting started so you not searching for ingredients while you are busy, also if you get your onion and mushrooms chopped prior to starting you don't need to worry about anything burning.
Start by melting the butter in a large pan and then fry the onions until they start to change colour, add some salt and pepper. Next, add more butter and then add the gnocchi and fry until they are starting to crisp and get soft, you don't want it to be fully cooked at this point as it will still be in the pan for a while. Lastly add the chopped mushrooms and crushed garlic and fry lightly! Feel free to add salt and pepper throughout, especially once the mushrooms have been added.
Time so start working on the amazing, cream sauce! First add the wine and let it cook out completely. Once the wine has been cooked off, add the vegetable stock, works best if you are using concentrated stock, reduces the amount of liquid going into the sauce and enhances the flavour! Finally add your cream and allow to simmer until it has thickened.
Pour yourself another glass of wine, dish up some creamy mushroom gnocchi and enjoy!
Ingredients
- Medium Onion Chopped
- 250 gr Sliced Mushrooms
- 500 gr Gnocchi
- 100 gr Butter or Cooking Margarine
- 1 tsp Crushed Garlic
¼ Cup White Wine
- 20 ml Concentrated Vegetable Stock
- 250 ml Fresh Cream
- Salt and Pepper
How To Make Creamy Mushroom Gnocchi
Chop the onion and the mushrooms. Place about a quarter of the margarine (25 gr) in a hot pan, once the butter has melted add the onion, salt and pepper and fry until they start to brown. Add the rest of the butter and the gnocchi, fry the gnocchi until it starts the soften and get crispy on the outside. Add the mushrooms, garlic, salt and pepper and fry lightly.
Pour in the wine and once it has cooked off, add your vegetable stock, stirring occasionally. Finally add the cream and reduce to a simmer. Let it simmer until the sauce starts to thicken.
Dish up, pour a glass of wine and enjoy!
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