{hn}hungriest
nerd
Pasta

Gnocchi with peas and mushrooms

Gather these

Ingredients

  • 2 Tbsp unsalted butter
  • 8 ounces mushrooms, preferably chanterelles, halved if large, cleaned & trimmed
  • 2 cups heavy cream
  • 1/2 cup peas (fresh or thawed frozen)
  • 1/2 recipe gnocchi
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp finely chopped fresh chives
  • Olive oil

Let’s make it

Method

  1. Melt the butter over medium-high heat in a large skillet. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes.
  2. In a medium saucepan, bring the cream to a boil and cook over medium heat until reduced by half. Add the cream, peas, and thyme to the mushrooms and cook over low heat, stirring occasionally, while you cook the gnocchi.
  3. Cook the gnocchi in boiling salted water until they float to the top, about 5 minutes. Drain well and toss the gnocchi with the cream sauce. Season the gnocchi well with salt & pepper before dividing amoung four bowls. Garnish each serving with the chopped chives and a drizzle of olive oil.

The recipe box