Gnocchi ai Funghi or Gnocchi in Mushroom Sauce
Gnocchi ai funghi, or potato gnocchi with mushroom sauce, is a delicious and easy weeknight dinner that gives off weekend vibes. Pair with a salad... or don't. It'll be a hit either way!
Ingredients
- 16 oz mix of cremini and white mushrooms wiped clean and sliced
- ⅓ cup dried porcini mushrooms
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves 3-4 stems
- 2 cloves garlic minced
- 2 tablespoons white wine
- ½ cup reserved porcini mushroom water
- 1 cup creme fraiche
- 2 lbs gnocchi cooked using either the instructions on the package, using an air fryer or in a frying pan
- ½ cup grated parmesan
- parsley for garnish optional
Instructions
- Microwave a cup of water in a microwave-safe mug for 1 minute. Add porcini mushrooms to rehydrate 10-15 minutes while you prep everything else.
- Cook your gnocchi either in the air fryer or in a large skillet. Once cooked, transfer to a bowl and set aside while you make the mushroom cream sauce.
- Add a glug of olive oil to a large skillet (it can be the same one you fried your gnocchi in). Add mushroom slices, salt and pepper. Don’t touch for 2-3 minutes, and after, stir occasionally for an additional 5-8 minutes.
- While the mushrooms are cooking use a fine-meshed colander to strain the porcini mushrooms, reserving ½-¾ cup of the porcini water. Roughly chop porcini and add to mushrooms. Reduce heat to medium low and add thyme and garlic.
- Deglaze the pan with the white wine.
- Once most of it has evaporated, add in porcini mushroom water and creme fraiche. At this point the sauce will look too liquidy, but it will thicken with the starches from the gnocchi.
- Add in the gnocchi and the parmesan and give it all a stir to combine. Once the sauce thickens and coats the gnocchi, turn off heat. This will take approximately 3 minutes. Taste and season with more salt and pepper. Garnish with parsley (optional) and serve (with more parmesan cheese)!
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