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.
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.