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!
Servings: 4 servings
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
Serving: 1serving | Calories: 483kcal | Carbohydrates: 56g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 1002mg | Potassium: 1166mg | Fiber: 5g | Sugar: 7g | Vitamin A: 730IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 5mg