SERVES 4
TOTAL TIME: 45 minutes
We much prefer the flavor and texture of vacuum-packed gnocchi found in the pasta aisle; we don’t suggest substituting either refrigerated or frozen gnocchi.
|
1 |
pound vacuum-packed gnocchi |
|
Salt and pepper |
|
|
4 |
tablespoons unsalted butter |
|
12 |
ounces cremini mushrooms, trimmed and sliced thin |
|
2 |
shallots, minced |
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¼ |
ounce dried porcini mushrooms, rinsed and minced |
|
2 |
garlic cloves, minced |
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2 |
teaspoons all-purpose flour |
|
1 |
teaspoon minced fresh thyme |
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2 |
cups low-sodium chicken broth |
|
½ |
cup heavy cream |
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¼ |
cup dry white wine |
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¾ |
cup frozen peas, thawed |
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2 |
tablespoons minced fresh parsley |
1. Bring 4 quarts water to boil in large pot. Add gnocchi and 1 tablespoon salt and cook until gnocchi are just tender and floating, about 2 minutes. Drain gnocchi.
2. Meanwhile, melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add boiled gnocchi and cook, stirring occasionally, until golden brown, about 5 minutes; transfer to plate.
3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add cremini mushrooms, shallots, and porcini mushrooms, cover, and cook until mushrooms have released their liquid, about 4 minutes. Uncover and continue to cook, stirring often, until mushrooms are well browned, about 5 minutes.
4. Stir in garlic, flour, and thyme and cook until fragrant, about 30 seconds. Stir in broth, cream, and wine and simmer until sauce has thickened slightly and reduced to 2 cups, 8 to 10 minutes. Stir in browned gnocchi and peas and cook until well coated and heated through, about 1 minute. Season with salt and pepper to taste, sprinkle with parsley, and serve.