Pan-crisped gnocchi with a light Alfredo sauce, deeply browned mushrooms, and lemon zest.
KBy kympro
Servings
3
500 g Potato gnocchi, store-bought
300 g Cremini mushrooms, sliced
2 tbsp Olive oil
3 tbsp Unsalted butter
3 clove Garlic
0.75 cup Heavy cream
0.75 cup Parmigiano-Reggiano, finely grated
1 tsp Fresh thyme leaves
1 piece Lemon
1 tsp Salt
0.5 tsp Black pepper, freshly ground
2 tbsp Fresh parsley (garnish)
Calories
733 kcal
Protein
15g
Carbs
41g
Fat
58g
Fiber
3g
Sugar
6g
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Brown Mushrooms
1. Heat a large wide skillet over medium-high heat and add half the olive oil and 1 tbsp of the butter. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook 5 to 6 more minutes until deeply browned. Season with half the salt and the thyme, then transfer to a bowl.
2. Wipe out the skillet. Pat the gnocchi dry with a towel so they crisp rather than steam.
Crisp Gnocchi
3. Heat the remaining olive oil in the skillet over medium-high heat. Add the gnocchi in a single layer, working in two batches if needed, and cook 6 to 8 minutes, turning occasionally, until golden and crisp on the edges and chewy within. Transfer to the bowl with the mushrooms.
500 g Potato gnocchi, store-bought,
1 tbsp Olive oil
Alfredo Sauce
4. Reduce the heat to medium-low and melt the remaining butter in the skillet. Add the garlic and cook 30 seconds until fragrant. Pour in the heavy cream, add the black pepper and remaining salt, and simmer gently 3 to 4 minutes until slightly thickened.
3 tbsp Unsalted butter,
3 clove Garlic,
0.8 cup Heavy cream,
0.5 tsp Salt,
0.5 tsp Black pepper, freshly ground
5. Remove the skillet from the heat and stir in the Parmigiano-Reggiano a handful at a time until the sauce is smooth and glossy. Add the zest of the lemon and a squeeze of its juice to brighten the sauce.
0.8 cup Parmigiano-Reggiano, finely grated,
1 piece Lemon
Toss and Serve
6. Return the gnocchi and mushrooms to the skillet and toss briefly for 30 seconds just to coat, keeping the edges crisp. Serve immediately, garnished with parsley and extra lemon zest.
1 piece Lemon,
2 tbsp Fresh parsley (garnish)
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