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Creme Fraiche Mushroom Gnocchi

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 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 a hour. Who wouldn’t want that?

{Looking for more pasta dishes? Try my spicy penne alla vodka, shiitake mushroom and kale ramen or my chicken bacon pumpkin gnocchi.}

Creme Fraiche Mushroom Gnocchi

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!

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

  • 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

Directions:

In a large skillet set over medium heat add mushrooms, shallots and garlic. Cover the pan, stirring every few minutes or so, until the mushrooms start to soften and release their moisture.

Stir in minced rosemary, thyme leaves, kosher salt, black pepper and 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.

Note: This dish is best served immediately. The sauce can "break" if re-heated too many times.