"Creamy" Gnocchi with Wild Mushrooms
This "Creamy" Gnocchi with Wild Mushrooms & Peas is the ultimate cozy comfort meal made paleo-friendly and gluten free.
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.