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Add a photoGnocchi in creamy, delicate mushroom sauce
Ingredients
- 600 g oyster mushrooms (or other various kinds), cut into slices
- 2 tbs olive oil
- 1 onion, chopped
- 100 ml white wine
- 200 ml cream
- 200 g Gorgonzola, cubed
- 50 g Parmesan cheese or Grana Padano, grated
- Handful fresh thyme, chopped
- Pepper
- 600 g potato gnocchi, fresh or thawed
Directions
- Sauté onions briefly in olive oil until tender.
- Add mushrooms, stir and simmer briefly until they lose some water.
- Add wine and sauté over high heat for about 15 minutes.Stir in cream.
- Add the cheese and simmer over low heat, whisking constantly, until cheese is melted.
- Sprinkle the sauce with thyme and pepper, mix well.
- Cook gnocchi according to manufacturer's instructions, drain.
- Pour mushroom sauce over gnocchi, serve with green salad and a glass of white wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 604g | |
| Recipe makes 3 servings | |
| Calories 902 | |
| Calories from Fat 524 | 58% |
| Total Fat 59.21g | 74% |
| Saturated Fat 32.47g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 1815mg | 76% |
| Potassium 1371mg | 39% |
| Total Carbs 54.34g | 14% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.16g | 4% |
| Protein 33.5g | 54% |
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