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Two Cheese Creamy Mushroom Gnocchi with White Wine and Rosemary This is one of…

Two Cheese Creamy Mushroom Gnocchi with White Wine and Rosemary

This is one of those meals that I just can’t leave alone. Perfect for dinner. Excellent after dinner snack. Breakfast? Why not? I just keep going back until it’s gone.

Soft, pillowy gnocchi, rich & hearty mushrooms all smothered in cream and cheese and topped with a little truffle drizzle if you’re feeling it. It’s heaven.

Recipe-ish:

2 Tbsp butter
2 Tbsp olive oil
1 8 oz package small cremini mushrooms*
2 cloves garlic minced
1/2 cup white wine
1 1/2 cups vegetable broth**
1 sprig rosemary
1 package gnocchi
1/2 cup heavy cream
1/2 cup grated asiago cheese
1/2 cup grated parmesan cheese
2-3 tsp truffle oil

Boil the gnocchi. Heat the butter and olive oil in a large skillet.
Add in the mushrooms and cook until browned.
Reduce the heat, add in the garlic and cook for 1 minute.
Add in the wine and simmer 2-3 minutes.
Add in the broth and simmer 4-5 minutes until slightly reduced.
Add the rosemary and S&P to taste.
Add the gnocchi and turn the heat to low.
Stir in the cream and the cheese. Mix well. Top with the truffle oil.
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