Gnocchi with Mushrooms and Gorgonzola Sauce Recipe

Name: Gnocchi with Mushrooms and Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for brushing; 1 tablespoon coarse salt, plus more for seasoning; Basic Potato Gnocchi (page 224); 1 cup heavy cream; 1 cup homemade or low-sodium store-bought chicken stock; 4 ounces Gorgonzola cheese; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; Freshly ground pepper; 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
Basic Potato Gnocchi (page 224)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

1
Lightly brush a rimmed baking sheet with oil; set aside.
2
Bring a large pot of water to a boil; add the salt.
3
Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
4
Transfer the gnocchi with a slotted spoon to the oiled baking sheet.
5
Repeat the process with the remaining gnocchi.
6
Bring the cream and stock to a boil in a large saucepan over medium-high heat.
7
Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes.
8
Add the cheese; stir until melted.
9
Stir in the nutmeg and cayenne.
10
Season with salt and pepper.
11
Remove from heat; cover to keep warm.
12
Heat the oil in a large skillet over medium heat until hot but not smoking.
13
Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes.
14
Add the gnocchi; cook, stirring occasionally, until heated through.
15
Pour the Gorgonzola sauce over the gnocchi; gently toss.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for brushing, 1 tablespoon coarse salt, plus more for seasoning, Basic Potato Gnocchi (page 224), 1 cup heavy cream, and more.

Yes, Gnocchi with Mushrooms and Gorgonzola Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchi with Mushrooms and Gorgonzola Sauce

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