This super creamy creme fraiche mushroom gnocchi is the perfect meatless meal. Full of meaty mushrooms and just a touch of fresh herbs. Ready in just 30 minutes!
Who wants to take a trip with me to Miami?
I’m sure it’s a heck of a lot warmer there than it is here in New York. Sigh.
Plus how cool would it be to drive a food truck across the country?
While I don’t think you would find this mushroom dish on a food truck I think it would pretty awesome if a few gourmet trucks opened up shop (opened up truck?) around here.
How cool would it be to stop at a food truck and get a big bowl of gnocchi? Or maybe a few slices of beef wellington?
I really think I’m on to something.
Now, a little more about this dish.
It combines meaty baby bella mushrooms, fresh herbs, creme fraiche, and pillowy potato gnocchi.
I originally wanted to do this dish with a mix of wild mushrooms but my selection was slim pickings at the store so I went with baby bella mushrooms instead.
The best part about this dish is that it’s ready in only 30 minutes.
That means you can come home from dinner and go from starving to stuffed in less than an hour.
Who wouldn’t want that?
Love this creme fraiche mushroom gnocchi?
Why not try a few of my other delicious pasta and gnocchi recipes?
- Love gnocchi but also love all things cheesy? Try my Creamy Gorgonzola Gnocchi with Spinach and Pine Nuts.
- Looking for another quick and easy pasta meal? Try my One Pot Ground Chicken Fajita Pasta.
- Craving some spice? Try my Chorizo Roasted Red Pepper Spinach Gnocchi.
- Need some spice on a classic pasta dish? Try my Cajun Shrimp Fettuccine Alfredo.
- 4 tablespoons unsalted butter
- 2 pounds baby bella mushrooms, sliced
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 2 teaspoons fresh minced rosemary
- 1 teaspoon fresh thyme leave
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sherry
- 8 ounces creme fraiche
- 1 pound gnocchi, cooked
In a large skillet set over medium heat add butter.
Once the butter is melted add mushrooms, shallots, garlic, minced rosemary, thyme leaves, kosher salt, black pepper.
Cover the pan, stirring every few minutes or so, until the mushrooms start to soften and release their moisture.
Pour in the dry sherry.
Saute mushrooms until they are soft and the liquid is cooked down by a little less than half.
Cover the mushrooms and keep warm while you prepare the gnocchi.
Set a large pasta pot filled with water over high heat. Once the water is boiling add in the gnocchi and cook just until it floats to the surface and then drain.
Go back to the mushrooms and stir in the creme fraiche until it's combines and becomes creamy.
Stir in gnocchi and serve immediately.
This dish is best served immediately. The sauce can "break" if re-heated too many times.