| Gnocchi Recipe With Mushroom Sauce |
Recipe type: Side Dishes
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Of course, you can make the gnocchi from scratch but trust me, unless you’re an accomplished chef, it’s a pain in the tablespoon. Buy them already made and enjoy the time saved in your kitchen. This side is wonderful with venison.
Ingredients
- 2 lbs pre-made gnocchi
- 8 oz small Crimini mushrooms
- 4 oz dried cèpes or morel mushrooms
- 2 Tbsp extra virgin olive oil
- 4 oz bacon, cut into pieces
- 10 shallots, sliced
- 3 small white onions, sliced in half moons
- 1 cup dry white wine
- Sea salt and pepper
- 10 parsley leaves, chopped
- 2 bay leaves
- 2 thyme sprigs
- 3 Tbsp butter
- 1 pint water
Instructions
- Soak the dried mushroom in warm water. After a while, rinse two times in cold water to make sure no sand is left. Drain and pat dry. Slice thin; set aside.
- Cut the bottoms off the crimini stems. Rinse in cold water and drain. Pat dry with paper towels. Cut in quarters.
- Peel and chop the onions and shallots. Chop the parsley. Cut the bacon.
- In a medium Le Creuset French Oven or Dutch oven, heat the oil over medium heat. Sauté the bacon, add the shallots and onions; cook a few more minutes until the onions are golden. Add the white wine and simmer until reduced in half.
- Meanwhile, in a frying pan on medium heat, melt the butter; add the quartered crimini, cook until the mushroom water is almost evaporated. Add the soaked mushrooms and cook for 2-3 minutes.
- Add the cooked mushrooms to the French oven; add the water, bay leaf and thyme. Cook covered for another 30 minutes at low heat.
- minutes before the mushroom sauce is ready, cook the gnocchi according to the
- package’s instructions. Drain the gnocchi and mix with the mushroom sauce.
Gnocchi Recipe
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