Using purchased gnocchi, which typically take only a few minutes to cook, makes assembling this meatless Monday dinner a snap. You can use any variety of mushrooms you find at the market, but we’re especially fond of king trumpet mushrooms.
Gnocchi with Wild Mushrooms and Thyme
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
10 oz. (315 g) assorted wild mushrooms, such as king trumpet, chanterelles and shiitakes, sliced
Kosher salt and freshly ground pepper
1 shallot, diced
2 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) dry white wine
2 tsp. minced fresh thyme
1 lb. (500 g) purchased potato gnocchi
Grated Parmesan cheese for serving
In a large fry pan over medium-high heat, melt 3 Tbs. of the butter. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms are browned and beginning to caramelize, about 10 minutes. Add the shallot and garlic to the pan and cook until the shallot is translucent, about 3 minutes. Lower the heat to medium and add the wine and thyme. Cook, stirring frequently, for 5 minutes more.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the packaging instructions. Drain and transfer the gnocchi to the pan with the mushrooms. Add the remaining 3 Tbs. butter and cook, stirring, until the butter is melted and coats the gnocchi. Season with salt and pepper and serve immediately, passing the Parmesan alongside. Serves 4.
Williams-Sonoma Test Kitchen
Based on 25 Review(s)