Mushroom Gnocchi
Indulge in the rich flavors of this creamy mushroom gnocchi recipe. Use any mushrooms you wish! This recipe promises a comforting, savory experience with every bite. It's versatile enough for vegetarians with simple swaps and can be a delightful addition to any meal, offering a touch of elegance and a burst of flavor.
Recipe provided by our executive chef, Nick!
Ingredients
1 lb mushrooms of your choosing
1 stalk of celery - chopped
½ white onion - diced
2 teaspoons minced garlic
½ cup shredded carrots
1 tablespoon olive oil
4 cups chicken broth or vegetable broth
Salt and pepper - to taste
1 teaspoon thyme(or rosemary)
16 ounces potato gnocchi
2 cups heavy cream (or half and half)
1 cup fresh spinach - roughly chopped
Directions
Clean and cut up mushrooms. Dice celery, carrots, and onions. Mince your garlic, and roughly chop your spinach.
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. Add mushrooms and cook for 2-3 more minutes.
Add broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in heavy cream and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve!
Notes: To make it vegetarian, use vegetable stock.
