This Creamy Truffle Mushroom Gnocchi is just pure indulgence ! The depth of truffle, the earthy notes of mushrooms, and the richness of Parmesan make it a truly unforgettable dish. Very easy and perfect for a special dinner or a cozy night in :) This recipe is sure to impress!
Ingredients:
500 g potato gnocchi
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
100 ml dry white wine
300 g mixed mushrooms (any preferred variety), sliced
200 ml vegetable broth
150 ml heavy cream
Parmesan cheese, to taste, grated
1-3 tablespoon truffle paste, to taste
Salt and pepper, to taste
Fresh herbs (parsley or thyme), for garnish
Instructions:
Sauce Base:
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and garlic, cooking until soft and translucent, about 3-4 minutes.
Deglaze with white wine:
Pour in the white wine, scraping the bottom of the pan to release any caramelized bits.
Step finished when you can't smell the wine alcohol anymore.
Cook the mushrooms:
Add the sliced mushrooms to the pan and cook, stirring occasionally, until they begin to sweat.
Add broth and reduce:
Pour in the vegetable broth, allowing the mixture to simmer until reduced by half and the mushrooms are tender.
Finish the sauce:
Stir in the heavy cream, salt, and pepper. Add the grated Parmesan and truffle paste, stirring until well combined.
Allow the sauce to simmer and thicken to your desired consistency.
Cook the gnocchi:
Bring a pot of water to a boil. Add the gnocchi, cooking until they float to the surface, usually about 2-3 minutes. Drain well.
Combine and serve:
Add the cooked gnocchi to the pan with the sauce.
Garnish with fresh herbs and extra Parmesan if desired, and serve hot.
Nutritional value per serving: 363 kcal | 13 grams of fat | 10 grams of protein
C02 values for the cake per serving: 455 grams of C02
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