Gnocchi with Creamy Lemon Mushroom Sauce

By • October 30, 2012 • 0 Comments



Author Notes: This was born out of too much reading cooking blogs (specifically Dash and Bella, where the inspiration for this recipe comes from) and leftover creme fraiche. It was one of those weeknight dinners that somehow just worked perfectly. I used garlic-infused olive oil (they make some at a deli near me that is super garlicky) but if you don't have that just smash some garlic cloves and toss them in (and remove them) with the lemons. LucyS

Serves 3-4

  • 1 pound gnocci (regular pasta would also be good)
  • 1/2 lemon, sliced into thin rounds (see note)
  • 1/2 cup garlic infused olive oil, or normal olive oil plus 3-4 large unpeeled garlic cloves, smashed
  • 1 medium onion, diced
  • 1 cup sliced mushrooms
  • 1/4 cup chopped fresh thyme
  • 1/2 cup creme fraiche
  • salt and pepper
  1. Heat the olive oil over medium high heat until shimmering. Add the lemon slices and garlic, if using, and cook, turning occasionally, until the lemon begins to brown on both sides. Set the lemon slices and garlic aside on a plate so that you can retain any extra oil that drips off them. In the meantime, cook the gnocci.
  2. Keeping the oil hot, add the chopped onions and sautee until they begin to turn brown. Add the mushrooms and cook until they release their juices and begin to brown around the edges.
  3. Add the onions and mushrooms to the cooked gnocci, and mix in thyme, creme fraiche, and lemon slices (or use these as a garnish). Salt and pepper to taste.
  4. NOTE: A few times when I have made this, the lemon slices have made the oil very bitter tasting. I am still trying to figure out why this happens, but until I can, I have been tasting the oil before adding it to the gnocchi and starting over if it has gotten bitter. I love the browned lemon slices when they work, but to be safe, feel free to just add lemon zest and juice to taste instead of cooking the slices.

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