“Creamy” Gnocchi with Wild Mushrooms
I’m all about finding those cozy comforting stick-to-your-ribs dishes and making them with nourishing ingredients. a huge bowl of airy gnocchi in a creamy sauce with mushrooms and peas will surely do the trick, right? This “creamy,” gnocchi with wild mushrooms hits all of those comforting notes and is made with cleaner ingredients to nourish your body inside and out.
the inspiration:
This flavor combination is based on memories of one of my favorite dishes with the utmost nostalgia- “pasta weesie” from carraba’s italian grill. growing up, my mom and I would meet my grandmother there for an early dinner. I have succinct memories of that fluffy bread with herby oil and the pasta weesie- a creamy bowtie pasta dish with peas, mushrooms and a creamy lemon wine sauce. my “creamy” gnocchi with wild mushrooms add a touch of this nostalgia to a huge comforting bowl of goodness and it’s made with better-for-you ingredients.
creamy gnocchi with wild mushrooms ingredients:
- gnocchi: this is my favorite grain-free gnocchi, found in the freezer section at Whole Foods.
- wild mushrooms: this is a chance to use your favorite fancy mushrooms. I used hen of the foods but you could also do beech or enoki. if you can’t find any of these, roasted then sliced portabellas will do the trick.
- frozen peas: a touch of nostalgia and a pop of color and texture.
- fresh thyme: this tender woodsy herb is a flavor match made in heaven with the cream sauce and the vegetables.
- coconut milk: canned coconut milk is where we achieve our creaminess. and don’t worry, it won’t taste like coconut with the other ingredients in the sauce.
- aromatics: fresh garlic and shallots and a nice sharpness to the dish.
- white wine: adds depth of flavor to the entire dish and don’t worry, the alcohol will cook off making it kid-friendly.
menu planning ideas:
as usual, this “creamy” gnocchi with wild mushrooms can easily stand alone and be perfection. I’ve also added some menu planning combinations if you want to dress the dish up or down.
- weeknight dinner: serve the creamy gnocchi with a simple roasted chicken.
- casual couples dinner: serve the creamy gnocchi with seared steaks and a simply-dressed arugula salad.
- sunday supper: serve my slow cooker bourbon pear pot roast with the creamy gnocchi and roasted carrots.
"Creamy" Gnocchi with Wild Mushrooms
Ingredients
- 3/4 pound wild mushrooms, such as hen of the woods, beech or enoki
- 12 oz boxed grain-free or gluten-free gnocchi I use frozen Cappello's brand
- 2 T butter substitute ghee if dairy free
- 1/2 cup shallots minced
- 2 cloves fresh garlic minced
- 1 teaspoon fresh thyme leaves plus more for garnish
- ½ cup white wine I used Viognier, sub veggie stock for whole30
- ½ teaspoon kosher salt
- 20 turns of freshly-cracked black pepper
- Sprinkling of crushed red pepper flakes optional
- one 13.5 oz can of full-fat coconut milk
- 1 cup frozen peas
Instructions
- Preheat oven to 400 degrees and bring a medium pot of water to boil. Line a small sheet pan with parchment paper, and add mushrooms to your pan in a single layer. Drizzle liberally with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden and browned.
- When water comes to a boil, add your gnocchi and cook to package instructions.
- Meanwhile, in a large saute pan over medium heat, add your butter until it begins to brown. Stir in shallots and saute, stirring often, for 1-2 minutes.
- When gnocchi is finished cooking, transfer to the pan of brown butter and shallots with a slotted spoon. Let begin to brown in the butter and stir in garlic, salt, pepper and chile flakes.
- When gnocchi begins to brown, add white wine to deglaze, scraping up any browned bits from the pan. Let wine reduce by half then stir in your coconut milk and thyme.
- Let mixture simmer 8-10 minutes, stirring occasionally, until reduced and thickened. Stir in peas to warm through.
- Ladle in large bowls garnished with roasted wild mushroom pieces. Garnish with more picked thyme and fresh-cracked black pepper.
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This recipe just made it into my regular rotation. It was delicious, quick to put together and soooo good! I had everything on hand except the mushrooms which was a plus. A new staple! Thank you!!
Hi Carla, this is wonderful. Thank you so much. I made this for a special dinner with my Mom and I and it was so cozy and comforting. Appreciate your comment so much!