Gnocchi With Wild-Mushroom Saute
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus
- 2tablespoons olive oil
- 2tablespoons unsalted butter
- 4cloves garlic, peeled and sliced
- ½teaspoon kosher salt, plus more to taste
- ½teaspoon freshly ground black pepper
- ¼cup white wine or chicken or mushroom stock
- Pinch red-pepper flakes
- 2teaspoons tomato paste
- 1pound homemade or store-bought gnocchi
- ¼cup coarsely chopped fresh chives for garnish
- Grated Parmesan for serving
Nutritional analysis per serving (4 servings)
342 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 9 grams protein; 526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
- Step 2
In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, ½ teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about ½ the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
- Step 3
Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.
Private Notes
Comments
I crossed this recipe with Ali Slagel’s crisp gnocchi with Brussel sprouts - drop the sprouts, but crisp the gnocchi in butter and then mix with the sautéed mushrooms. A truly hearty dish!
I have made this many times and only today noticed that the recipe calls for more mushrooms than gnocchi. The more mushrooms the better! I quarter larger cremini and halve snaller ones, and it's still fantastic.
This is very good. Only alteration I made was to cook my fresh gnocchi in the pan with the finished mushrooms and some added water and butter. That trick works a lot better than boiling them separately. Might be good next time with some dried porcini and their strained soaking liquid.
Used a mix of cremini and oyster…what was available at the local shop. Then soaked some dried shiitake in about half a cup of hot water until soft. Used the mushroom broth. No chives so subbed parsley. Grated some pecorino Romano on top. Husband couldn’t talk he was so overcome by its deliciousness.
Made this again (we love this recipe!) and threw in some hot Italian sausage I had on hand. Didn't need as much red pepper flakes this way. Also didn't use the last pat of butter. Still pretty good!
Great flavor. I have made this twice now in 2 weeks. Only change I made was to add some italian sausage. Very good!
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