Mushroom Gnocchi

Ingredients

  • 3 oz sundried tomatoes

  • 8 oz Cremini mushrooms

  • 17.6 oz gnocchi

  • 0.5 cup low-sodium chicken broth

  • 8 oz (1 cup) cream sauce base

    • 4 tablespoons (0.5 stick) salted butter

    • 4 cups whole milk

    • 0.5 cup chicken stock

    • 6 tablespoons flour

  • 0.5 cup shredded Parmesan cheese

  • 2 teaspoons Italian seasoning

  • 4-8 oz peas

  • Salted butter

Instructions

  1. Prep cream sauce base

    1. Melt butter in a pot over medium heat.

    2. Once melted, whisk in flour and cook while stirring for 2-3 minutes.

    3. Whisk in milk and chicken broth. Let thicken.

  2. Finely chop tomatoes and trim and thinly slice mushrooms.

  3. Heat a large drizzle of oil in a pan over medium-high heat. Add tomatoes and mushrooms. Cook, stirring occasionally, until mushrooms are browned and softened (5-7 minutes). Season with salt and pepper.

  4. Turn off heat and let pan cool slightly. Transfer mixture to a bowl.

  5. Melt 4 tablespoons butter in the same pan over medium heat. Cook, stirring constantly, until foamy (2-3 minutes).

  6. Add gnocchi and stir to coat. Cook undisturbed (without stirring) until brown and crisp on one side (6-8 minutes).

  7. Stir gnocchi and cook undisturbed for an additional 2-3 minutes.

  8. Add chicken stock and stir to coat. Cook until liquid is generally evaporated (~1 minute). Remove pan from heat and transfer gnocchi to bowl with tomato/mushroom mixture.

  9. Heat pan over medium heat. Add cream sauce base, half the Parmesan, Italian seasoning, 2 tablespoons butter, and 0.5 cup water. Season with salt and pepper, then cook, stirring occasionally, until sauce is combined and simmering (2-3 minutes).

  10. Reduce heat to medium-low and stir in gnocchi, tomato/mushroom mixture, and peas with sauce. Cook until gnocchi is coated and peas are warmed through (2-3 minutes). Season to taste with salt and pepper.

  11. Serve with remaining Parmesan on top.

Notes

  • N/A