Gnocchi With Wild-Mushroom Saute

5.0(258)

by Molly O'Neill

ItalianDinner, Easy, Quick, Weeknight, Pastas, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

342 kcal

Ingredients (12)

serves

1 1/4 pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletusmushroom
2 tablespoons olive oilolive-oil
2 tablespoons unsalted butterbutter
4 cloves garlic, peeled and slicedgarlic
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepperpepper
1/4 cup white wine or chicken or mushroom stock
Pinch red-pepper flakes
2 teaspoons tomato pastetomato-paste
1 pound homemade or store-bought gnocchignocchi
1/4 cup coarsely chopped fresh chives for garnishchive
Grated Parmesan for servingparmesan

Instructions (3 steps)

01Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
02In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.

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Rich recipe — supports nutrition-aware planning.