Creme Fraiche Mushroom Gnocchi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 Tbsp unsalted butter10 oz baby bella mushrooms, sliced2 Tbsp shallots, minced2 cloves garlic, minced2/3 teaspoons dried rosemary1/3 teaspoon dried thyme1 teaspoon kosher salt1/2 teaspoon black pepper1/2 cup sherry8 ounces sour cream1 pound gnocchi, cooked
In a large skillet set over medium heat add mushrooms, shallots and garlic. Cover the pan, stirring every few minutes or so, until the mushrooms start to soften and release their moisture.
Stir in rosemary, thyme, kosher salt, black pepper and sherry.
Saute mushrooms until they are soft and the liquid is cooked down by a little less than half.
Cover the mushrooms and keep warm while you prepare the gnocchi.
Set a large pasta pot filled with water over high heat. Once the water is boiling add in the gnocchi and cook just until it floats to the surface and then drain.
Go back to the mushrooms and stir in the sour cream until it's combines and becomes creamy.
Stir in gnocchi and serve immediately.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DIAMANTHA.
Stir in rosemary, thyme, kosher salt, black pepper and sherry.
Saute mushrooms until they are soft and the liquid is cooked down by a little less than half.
Cover the mushrooms and keep warm while you prepare the gnocchi.
Set a large pasta pot filled with water over high heat. Once the water is boiling add in the gnocchi and cook just until it floats to the surface and then drain.
Go back to the mushrooms and stir in the sour cream until it's combines and becomes creamy.
Stir in gnocchi and serve immediately.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DIAMANTHA.
Nutritional Info Amount Per Serving
- Calories: 383.8
- Total Fat: 20.5 g
- Cholesterol: 70.7 mg
- Sodium: 679.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.2 g
- Protein: 7.0 g
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