Description
A comforting dish of soft potato gnocchi enveloped in a creamy Parmesan sauce, featuring earthy baby bella mushrooms.
Ingredients
Scale
- 1 (16 ounce) package potato gnocchi
- 2 tablespoons unsalted butter
- 8 ounces fresh baby bella mushrooms, sliced
- 2 teaspoons minced garlic
- 1 cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons all-purpose flour
- ½ cup shredded Parmesan cheese
Instructions
- Cook the gnocchi according to package instructions in a large pot of salted boiling water until they float. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, sautéing for 5-6 minutes until golden and tender. Season with salt and pepper.
- Remove the mushrooms and whisk together chicken broth, heavy cream, and flour in the same skillet. Simmer for 3-4 minutes until slightly thickened.
- Stir in the cooked gnocchi and Parmesan cheese until well-combined. Fold in the sautéed mushrooms, adjusting seasoning as needed. Serve immediately, garnished with chopped parsley.
Notes
Consider sautéing spinach with the mushrooms for added flavor and nutrition. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg