Gnocchi in Truffled Parmesan Cream with cremini mushrooms and sun-dried tomatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Thyme Sprigs
  • 6 oz. Cremini Mushrooms
  • 11/2 oz. Julienned Sun-Dried Tomatoes
  • 1 oz. Seasoned Croutons
  • 1 Package Fresh Gnocchi
  • 4 fl. oz. Heavy Whipping Cream
  • 1 oz. Grated Parmesan Cheese
  • 0.9 oz. Butter
  • 1/2 oz. Baby Arugula
  • 0.1 fl. oz. Truffle Oil

Directions

  1. Bring a medium pot of lightly salted water to a boil. Place a colander in the sink. Thoroughly rinse produce and pat dry.

  2. Stem thyme. Cut mushrooms into ¼" slices. Place sun-dried tomatoes in a mixing bowl and cover with 2 Tbsp. hot tap water. Allow to rehydrate 10 minutes, then blot dry before using. Leave croutons in their shipping bag and, using a small pan or pot, crush into large crumbs.

  3. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms to hot pan and cook undisturbed 3 minutes. Stir and continue cooking 5-6 minutes, or until mushrooms are browned and softened. Add sun-dried tomatoes and half the thyme. Season with ¼ tsp. salt and a pinch of pepper. Stir to combine, cook 1 more minute, remove from heat, and set aside.

  4. Add gnocchi to boiling water and stir gently. Cook 3-4 minutes, or until gnocchi float to surface. Reserve ¼ cup gnocchi cooking water, then drain gnocchi in colander.

  5. Return pot gnocchi cooked in to medium heat. Add heavy cream, half the Parmesan, remaining thyme, and reserved gnocchi cooking water. Bring to a simmer and cook 1-2 minutes, or until slightly thickened. Remove from heat. Add butter and swirl to combine.

  6. Add gnocchi to pot and stir gently. Season with ½ tsp. salt and a pinch of pepper. Taste and add additional salt if desired.

  7. Place gnocchi and sauce on a plate or in a shallow bowl. Garnish with remaining Parmesan and breadcrumbs. Top with arugula, mushrooms, and sun-dried tomatoes. Drizzle with truffle oil (to taste).

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