Mushroom gnocchi is the comfort food you never knew you needed. This meatless Italian dish only takes 30 minutes to cook and prepare. This recipe is best for an easy romantic dinner for two . So make sure to add this dish to your dinner menu and impress your loved one!
How To Make Toasted Gnocchi with Mushrooms
An incredible pasta dish that has an exquisite texture and meaty flavor that it’s hard to believe that this mushroom gnocchi dish doesn’t have any meat!
Serves:
Ingredients
- 1lbpotato gnocchi,homemade or store-bought (uncooked)
- 8ozbaby bella,sliced (or white button mushrooms)
- 8ozshiitake mushrooms,sliced
- 3tbspbutter
- 3clovesgarlic,minced
- ⅔cupdry white wine
- ½cupbasil leaves,loosely packed, julienned (or roughly-chopped)
- ½cupParmesan cheese,freshly grated, plus extra for serving
Instructions
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Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
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Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
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Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
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Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3 to 4 minutes, until the wine has reduced by half.
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Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
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Serve immediately, garnished with extra Parmesan if desired.
Nutrition
- Calories: 1263.31kcal
- Fat: 48.39g
- Saturated Fat: 30.13g
- Trans Fat: 0.35g
- Monounsaturated Fat: 13.44g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 106.22g
- Fiber: 4.34g
- Sugar: 60.63g
- Protein: 60.78g
- Cholesterol: 145.95mg
- Sodium: 2300.18mg
- Calcium: 1896.22mg
- Potassium: 1008.52mg
- Iron: 5.26mg
- Vitamin A: 453.46µg
- Vitamin C: 20.83mg
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