Ingredients
Scale
- 1 lb potato gnocchi
- 8 oz mushrooms (such as cremini or shiitake), sliced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually about 2-3 minutes until they float to the surface. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they’re golden brown and tender.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant. Be careful not to burn the garlic!
- Pour in the heavy cream, stirring to combine. Bring the mixture to a simmer, letting it thicken slightly.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let it simmer for another 2-3 minutes.
- Gently fold in the cooked gnocchi, ensuring they’re well-coated in the creamy sauce.
- Serve immediately, garnished with fresh parsley if desired. Enjoy your delicious meal!
- Prep Time: 10
- Cook Time: 20