Friday, February 19, 2016

Mushroom Saute with Gnocchi... YUM!

From the pages of a magazine to your table, I am sharing with you my favorite Gnocchi recipe. Maybe it's the mushrooms, garlic, gnocchi or the way they all coming together. I just can't get enough of the "Mushroom Saute with Gnocchi".


When I flip through magazines I like to see what people are cooking up in their home. My husband being Italian loves gnocchi. I myself never took a liking to them. That doesn't mean I don't like to cook him up his favorite meals. One day I stumbled upon a recipe for gnocchi in People magazine by award-winning New Orleans chef John Besh. I thought I would surprise him with this dish. He loved it and now I make this dish as often as I can




3 tbsp. margarine (recipe call for 4tbsp.)
2 cloves garlic, sliced
4 springs of fresh thyme (sometimes I put 5-6)
4 oz wild mushrooms, such as porcinis, shitkes, charterelles (whole) 
1 cup low-sodium chicken broth
1 (9oz) packed store-bought potato gnocchi 
salt as desired
pepper as desired (I just add a dash)
Parmesan shaving (optional)

Step 1:
Melt margarine in large skillet over medium-high heat. 



Step 2:
Add garlic, leaves from spring of thyme and mushrooms and cook until the mushrooms are brown and soft 15 min. 


Step 3:
Add chicken broth and simmer until the broth is reduced by half, about 10 minutes. Season for taste with salt and pepper. I only add a slash of salt and pepper.



Step 4:  
While the sauce is simmering prepare gnocchi according to package. Drain and add to mushrooms. Toss until gnocchi are coated with sauce. Let them cook together for 7-10 minutes in low heat. Now enjoy.




For the kids it can take a bit to take a liking to the gnocchi, but it's all in how you introduce them. My 5 year old loves the gnocchi, but my 3 year-old is still warming up to them. So that we all have the same meal I add some pasta to the girls plate and put less gnocchi in my 3 year-olds dish. It works! Happy tummies, happy family makes a happy mom. 

*minor changes have been made to the original recipe