Gnocchi with a Creamy Mushroom Sauce

I got some packets of De Cecco’s mini gnocchi, chicche di patate, so started looking for recipes to find a sauce that was not the standard browned butter with sage leaves.

The recipe is based on Danny Boome’s recipe for “Herb Gnocchi with Mushroom sauce” from the Rescue Chef show over at Food Republic. His recipe for the gnocchi looks very nice too, but I was intrigued by the simplicity of the basic mushroom sauce. I did add some onions, garlic and thyme to give it more flavour…

The recipe

IMG_2569

  • 3 tablespoons / 60g unsalted butter
  • 2 onion, finely chopped
  • 2 cloves of garlic, finely chopped or grated with a Microplane
  • 2 cups / 500g mixed mushrooms, sliced
    • Besides some of the cremini mushrooms (kastanje champignons) from the recipe, I used a mix of seasonal mushrooms consisting of pearl oyster mushrooms (grijze oesterzwam), king trumpet mushrooms (konings oesterzwam), golden enoki (fluweelpootje), hedgehog mushrooms (pied de mouton) and white beech mushrooms (witte beukenzwam).
  • 1/2 cup / 125ml white wine
  • 1/2 cup / 125ml heavy cream
  • leaves of 2 sprigs of fresh thyme, chopped
  • fresh parsley, about 3 tablespoons chopped, 1 for in the sauce and 2 for garnish
  1. In a skillet add the butter, onions and garlic and cook until slightly softened
  2. Add the mushrooms, thyme and parsley and sauté until nicely browned (about 7 minutes)
  3. Add the white wine and reduce by half (about 5 minutes)
  4. Add the cream and gently simmer for until thickened (another 2 to 5 minutes)
  5. In the meantime, I cooked the gnocchi according to instructions (these chicche di patate only took 2 minutes)
  6. Add the gnocchi and cook for additional 2 minutes
  7. Serve and garnish with fresh parsley and grated Parmesan

IMG_2570

What worked and what didn’t:
I don’t like my gnocchi getting overcooked and squishy, so I didn’t add them to the sauce for another 2 minutes, but served them immediately, grated some parmesan over it, poured over the sauce and garnished with the remaining parsley. As I didn’t let it thicken too much, there was still a lot of sauce that trickled down and coated the gnocchi, so you really can’t go wrong either way. The sauce itself is delicious, not really heavy at all, but does need a good amount of seasoning.

Recipe accuracy:
The recipe is accurate, easy to follow and serves 4-6 persons. I used 3 packets (9 oz / 250gr) packets of chicche di patate for this and this should be sufficient for 5 or 6 as we had 1 small portion left.

Suggested tweaks:
Adding more herbs (like fresh tarragon, thyme or sage) would go great with the creamy sauce and the earthiness of the mushrooms.

Verdict: 8/10; Will be made again

 

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