Gnocchi with Mushrooms in Broth

Gnocchi with Mushrooms in Broth

Published on March 2, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

The minute you decide that you are going to try to stop cooking dinner out of a box, and try to combine a bunch of unprocessed ingredients into a delicious meal on a regular basis, you’re pretty much hosed.  It’s a lost art.  You have to devote a part of your brain to the task on an ongoing basis, and who has extra brain-power for anything else?

Well, fear not, gentle readers.  Because I have taken on this task, and you will benefit as I post here, the simple, quick, delicious, comparatively healthy recipes I am attempting to make for my family.  I’ll only post the good ones! xoxo Robin

Ingredients

  • 8 tbsp. butter
  • 4 garlic cloves, minced
  • 8 sprigs fresh thyme
  • 8 oz. mushrooms, chopped (I used pre-sliced bellas, but porcinis, chanterelles or shitakes would be good)
  • 2 cups chicken broth
  • Salt
  • Pepper
  • 2 (9-oz.) packages of store-bought potato gnocchi
  • Parmesan cheese, shaved

Nutrition Info

Instructions

  1. Melt butter in large skillet over medium-high heat until brown. Add garlic, leaves from sprigs of thyme, and mushrooms. Cook until the mushrooms are brown and soft, about 10 minutes.
  2. Add the chicken broth and simmer until the broth is reduced by half, about 7 minutes. Season with salt and pepper to taste.
  3. Meanwhile prepare gnocchi according to package directions. Drain and add to the mushrooms. Toss until gnocchi are well coated with the sauce.
  4. Shave Parmesan cheese over the gnocchi and serve.
  • Servings : 4
  • Ready in : 30 Minutes
  • Recipe Type :

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