Mushroom Gnocchi

Mushroom Gnocchi

Indulge in the rich flavors of this creamy mushroom gnocchi recipe. Use any mushrooms you wish! This recipe promises a comforting, savory experience with every bite. It's versatile enough for vegetarians with simple swaps and can be a delightful addition to any meal, offering a touch of elegance and a burst of flavor.

Recipe provided by our executive chef, Nick!

Ingredients

  • 1 lb mushrooms of your choosing like Blue Oyster Mushrooms

  • 1 stalk of celery - chopped

  • ½ white onion - diced

  • 2 teaspoons minced garlic

  • ½ cup shredded carrots

  • 1 tablespoon olive oil

  • 4 cups chicken broth or vegetable broth

  • Salt and pepper - to taste

  • 1 teaspoon thyme(or rosemary)

  • 16 ounces potato gnocchi

  • 2 cups heavy cream (or half and half)

  • 1 cup fresh spinach - roughly chopped

Directions

  1. Clean and cut up mushrooms. Dice celery, carrots, and onions. Mince your garlic, and roughly chop your spinach.

  2. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. Add mushrooms and cook for 2-3 more minutes.

  3. Add broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

  4. Stir in heavy cream and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve!

Notes: To make it vegetarian, use vegetable stock.


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