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Potato Gnocchi with Wild Mushroom Sauce

Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.

  • servings: 6

Ingredients

  • 1 pound assorted wild mushrooms, such as cremini, hedgehog, shiitake, or oyster
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots, (about 2 large)
  • 2 sprigs fresh thyme
  • 1/4 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon white truffle oil, optional
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh marjoram, leaves
  • Potato Gnocchi

Directions

  1. Step 1

    Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.

  2. Step 2

    In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.

  3. Step 3

    Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among six plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

Source
Martha Stewart Living, March 1995

Reviews (2)

  • 8 Dec, 2013

    I made this a few weeks ago and the entire family, including 3 children ages 7-14 LOVED it. My 14 year-old picky eater just asked me to make it again. I asked "so soon?" to which she replied "I can't stop thinking about it". The only thing I will change next time is to double the gnocchi. I used a bag of frozen (I think 1lb.) which worked out well, but we had a lot of sauce leftover (so I boiled up some farfalle for the leftover sauce).

  • 24 Jul, 2008

    This is soooo delicious! I cooked it for some friends and it was a huge hit with everyone. I used store bought potato gnocchi instead of making my own and it cut down the time to prepare by a lot (and no one seemed to notice!) Will definitely prepare again.