Toasted Gnocchi with Mushrooms, Basil and Parmesan at home
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Toasted Gnocchi with Mushrooms, Basil and Parmesan at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound (uncooked) potato gnocchi*, homemade or store-bought
- 8 ounces baby bella or white button mushrooms, sliced
- 8 ounces shiitake mushrooms, sliced
- 3 tablespoons butter
- 3 garlic cloves, minced
- 2/3 cup dry white wine
- 1/2 cup julienned or roughly-chopped fresh basil leaves, loosely-packed
- 1/2 cup freshly-grated Parmesan cheese, plus extra for serving
Method
Leave gnocchi according to package directions in a large stockpot of generously-salted boiling water. Tip off, and keep nearby.
While that cooks, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-a hot burner. Tip in the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned. Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
Lift pan from the heat, mix in the fresh basil and Parmesan until combined.
Plate while it is hot, garnished with extra Parmesan if desired.
