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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!
On Saturday night the hubs and I finally watched Chef. Now I have a craving the size of Russia for a real Cuban sandwich.
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.
Creme Fraiche Mushroom Gnocchi
Ingredients
- 4 tablespoons unsalted butter
- 2 pounds baby bella mushrooms, sliced
- 2 medium sized 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 dry sherry
- 8 ounces creme fraiche
- 1 pound gnocchi, cooked
Instructions
- 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.
Notes
- This dish is best served immediately. The sauce can “break” if re-heated too many times.
- Use dry drinking sherry NOT cooking sherry or cream sherry. Cooking sherry is often too salty when cooked down and cream sherry will be too sweet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can just see a gnocchimobile heading your way now. How fun would that be. I would be first in line. I love that movie, we watched it a few times. We have zero food trucks here so I was so jealous while watching it. Our area won’t allow them to park in the city, and are not allowing them in parks either. They held a big rally in the summer to try to change the city ordinance. Hopefully next year we have them.
Okay that was long-winded but the subject of food trucks always riles me up. Gnocchi riles me up too, but in a much different way. Like I need to shove copious amounts of it in my piehole kind of thing. This looks like perfection. You should make it for me when I visit NY in the fall. Ha, subtle as a heart attack right.
You should totally start a food truck and serve this. But you’d have to do it in Colorado so I could visit everyday. This looks so good!
WHOA! The flavors, the shrooms, the GNOCCHI!!! Fantastic recipe, as always!
P.S. I’m UP for a food truck adventure!
I LOVED chef and I totally get wanting to drive a food truck across country. After seeing that, I was totally ready to pack up the kiddos and the husband. 🙂
Pillowy gnocchi = my love!
Wow. This looks like the perfect winter dinner!
I need to watch that movie!!!! Also I want this now.
I never used to be a mushroom lover until the past few years. Now I can’t get enough of them. I especially love the baby bella. This dish looks so rich and creamy. Love mushrooms and thyme (a natural) and the creme fraiche and gnocchi really puts this over the top!
Please, oh please just pass me the whole bowl. I mean I know “that looks delish” is like one of those things everyone will say but I’m like seriously printing this out and making it soon. Oh and can we take a moment to talk about your photos…. more like can I can a moment to express my LOVE for your photos! I really need you to host a photography class, I’d take it in a heartbeat! <3
Ohhh yes I would drizzle truffle oil all over this and devour it! Love how simple this recipe is!