I haven’t always been a big fan of gnocchi. If I had to pick the perfect compliment to pasta sauce, I’d definitely stick to noodles on the thinner side of things. Gnocchi is a dumpling and I’ve always prepared them like I was substituting pasta noodles. Not my brightest moment. All it took for me to really begin to bask in the glory of gnocchi was to start thinking of them as what they are…dumplings. We’re talking mashed potato thickened dumplings. It’s no wonder that in the past when I’ve tried to use gnocchi in my recipes, I’ve always been disappointed. I’ve totally been ignoring what my gnocchi was trying to tell me.
My name is Bailey, and with a fine Irish cream name like that, I take personal pride in preparing some pretty delectable potato dishes. Hats off to you if you like the combo of potatoes and tomato based pasta sauce, but I just can’t seem to get with that. Anyway, after some soul searching, I decided to skip the tomato altogether and I opted for wine instead. To take it all to the next level…you know the level I’m talking about…the level that has you eating way more of a dish than you really need to… to take it there, I pan-fried the gnocchi. This is the stuff dreams are made of, y’all. You must try this!!!
Pan Fried Gnocchi in a Mushroom Basil Wine Sauce
Ingredients:
- 1 pound (uncooked) potato gnocchi
- 8 ounces baby bella or white button mushrooms, sliced
- 8 ounces shiitake mushrooms, sliced
- 3 tablespoons butter
- 3 garlic cloves, minced
- 2/3 cup dry white wine
- 1/2 cup roughly-chopped fresh basil leaves, loosely-packed
- 1/2 cup freshly-grated Parmesan cheese, plus extra for serving
Directions
- Cook gnocchi according to package directions in a large stockpot of salted boiling water. Drain, and set aside.
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Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for a few minutes, stirring occasionally, until the mushrooms are soft and slightly browned. Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
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Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
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Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
- Serve immediately, garnished with extra Parmesan if desired.
Source: gimmesomeoven