One-Pot Wonders

CRISPY GNOCCHI IN MUSHROOM PARMESAN CREAM SAUCE

September 10, 2020
0 Ratings
Photo by thebalaboostachef
Author Notes

Just living my best life over here...trying to find new and exciting carbs to introduce into my steady diet of bread and cheese and pasta and butter and carbs on carbs with a side of...carbs.

Just when you’re starting to get sick of pasta, bread and pizza...gnocchi swoops in like a champ and reminds us there are still WAY more carbs out there to explore. 🙌🏼 HERO 🙌🏼

Swap all the veggies here for ones you like. Ditch the beans. Add in sausage. Or chicken. Bag the cream and go with pesto. Unearth that last bag of frozen Trader Joe’s Cauliflower gnocchi. Like all other carb-centric recipes: you can’t mess this up. This one dish meal is pantry to table in 15 minutes which means less time in the kitchen and even less time cleaning. Can I get an AMEN! —thebalaboostachef

  • Prep time 20 minutes
  • Serves 4
Ingredients
  • Gnocchi:
  • 3 tablespoons ghee or olive oil
  • 1 pound gnocchi
  • Mushroom Parmesan Cream Sauce:
  • 1/4 cup ghee or extra virgin olive oil, divided in half
  • 1/2 pound chanterelle mushrooms
  • 2 shallots, thinly sliced
  • 1 cup butter beans, or any white bean
  • 1 cup heavy cream
  • 3/4 teaspoon kosher salt
  • ground pepper, as desired
  • 1 cup packed shredded tuscan kale (spinach works, too)
  • Zest from 1 lemon
In This Recipe
Directions
  1. Gnocchi:
  2. Heat 2 tablespoons ghee or olive oil in a large saute pan over medium-high heat. Add the gnocchi in a single layer and toss to coat. Let them cook, tossing occasionally, until they are golden brown all over. Lightly salt, transfer to a platter and set aside.
  1. Mushroom Parmesan Cream Sauce:
  2. Clean out that same big skillet, add the other 2 tablespoons of ghee or oil, and saute mushrooms, shallots and thyme on medium heat. Keep heat moderate so that the shallots don’t burn, but the mushrooms get a bit of color.
  3. Toss the beans into the skillet along with the mushrooms. Add the tomatoes and cook until they are just slightly soft. Pour in cream and parmesan cheese and bring up the heat. Cook another minute until the sauce starts to bubble before adding the gnocchi and kale into the pan and tossing to coat. Season with salt & pepper to taste.
  4. Transfer to a serving platter, hit it with a little lemon zest, more grated parmesan and EAT!

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