Creamy Mushroom Gnocchi

This easy, creamy mushroom gnocchi recipe is incredibly cozy and rich! Tender little potato dumplings are simmered in a rich, velvety sauce that’s easy enough for every day, but fancy enough for a special occasion!

Ingredients:
1 package gnocchi 17.6 oz
1 T butter
1 medium onion, diced
2-3 cloves garlic, minced
8 ounces mushrooms, sliced
½ cup dry white wine
½ cup chicken broth
1 t cornstarch
1 cup heavy cream
⅛ t dried thyme leaves, or 2 sprigs fresh thyme
3 T parmesan cheese fresh grated, plus extra for garnish
fresh parsley, for garnish optional

Instructions:
Heat butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
Stir in mushrooms and cook for an additional 5 minutes or until mushrooms are tender.
Add white wine and simmer until it has almost evaporated.
Mix chicken broth with the cornstarch. Add chicken broth, cream, and thyme to the pan with the mushrooms. Simmer for 5 minutes or until reduced by half and slightly thickened.
While sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse.
Add parmesan cheese to the sauce stir. Add gnocchi and simmer 1 minute. Remove from heat and rest 2-3 minutes before serving.
Garnish with parsley and additional parmesan cheese if desired.

Notes:
– Gnocchi is cooked once it floats.
– Do not rinse or oil the gnocchi once drained, the little bit of starch left will help thicken the sauce and allow the sauce to cling better.
– Clean mushrooms by brushing dirt or debris instead of rinsing them if possible. If they’re really dirty, a very quick rinse will do. Wet mushrooms lose a little of their earthy flavor and don’t pan fry as well.
– Use whole or halved button mushrooms, or sliced white or brown mushrooms.
– Chicken broth can be replaced with mushroom broth if you have it.

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