Last week we ordered a farm share from Ashbourne Farms. They have created the Mushroom Project and they are cultivating a chef’s blend of the most amazing mushrooms. The blend can include lion’s mane, oyster, shiitake, and chestnut. The ones we picked up were so gorgeous and I knew I had to make something special to enjoy them, so I created this recipe for mushroom gnocchi.
I picked up some potato gnocchi and parmesan rinds at Lotsa Pasta, our local gourmet goods shop. I sautéed the mushrooms in garlic and butter and then simmered the mixture with the Parmesan rinds and vegetable broth until the mixture was golden and the fragrance was heavenly. My family loved this dish and it really elevated a weeknight dinner.
Serving Size: Serves 4
1 pound of assorted mushrooms
2 pounds of potato gnocchi
3 Parmesan rinds
3 cloves of garlic, minced
3 tablespoons of butter
1 box of vegetable broth
Parmesan cheese for grating
1 bunch of parsley
salt and pepper to taste
Fill a large pot with water, salt the water, and set it on high heat.
Clean the mushrooms with a damp paper towel, trim the stems, and slice them.
In a sauté pan, melt the butter and add the garlic.
Cook the garlic until it is fragrant.
Add the mushroom and saute them until they are tender.
Add the vegetable broth and parmesan rinds.
Simmer the mixture until it is bubbling and golden.
The Parmesan rinds should be reduced, and you can remove and discard them.
Season the sauce with salt and pepper to taste.
Chop the parsley.
Grate the Parmesan cheese.
Cook the gnocchi to the directions on the package. Mine was frozen and only needed to be cooked for a few minutes.
Drain the gnocchi and save 1/4 cup of the water.
Ladle the gnocchi into 4 bowls. If the gnocchi sticks together, you can use a dash of the reserved water to help separate it.
Top the gnocchi with the mushroom sauce.
Garnish the gnocchi with grated Parmesan and parsley.