An earthy, creamy, heart warming mushroom gnocchi with a drizzle of fragrant truffle oil.
I love mushroom gnocchi. It’s a regular on my menu, regardless of the season, mostly due to the fact that gnocchi is a universally loved dish that marries wonderfully with the humble mushie. I’m not too fussed on buying or making gnocchi – you’ll usually find a packet in the back of my pantry. Although if I have an afternoon free, I do love to make these potato pillows myself. This recipe uses the bought kind, but I’m a huge fan of homemade, so if you have the time, by all means.
Last week Plenty Foods were kind enough to send me a range of their products. What caught my eye initially is that they are produced in the regional Queensland town of Kingaroy, 2.5 hours outside of Brisbane. Starting their line with peanut butter, they’ve recently expanded their product list to include a wonderful range of oils including walnut, macadamia and truffle oil. When they asked me if I’d be interested in trying their range, I jumped at the opportunity! This recipe uses the Plenty Foods truffle oil which adds a deep earthy, oaky, nutty flavour to the dish, and compliments the creamy mushroom sauce perfectly.
You can have mushroom gnocchi on your table within 30 minutes topped with microherbs and truffle oil, making this dish a winner for impressing your friends and family. Serve it alongside a loaf of crunchy sourdough, a dressed salad and a bottle of wine.
Enjoy!
Andrea 🍄
Mushroom Gnocchi
Ingredients
- 1.5 tablespoon 30mL olive oil
- 6 g approximately 2 tablespoon dried porcini mushrooms
- 150 g mushrooms sliced
- ½ brown onion diced
- 1 clove garlic sliced
- 1 tablespoon fresh thyme leaves
- 250 mL cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 500 g gnocchi
- Truffle oil to serve
- Microherbs to serve
Instructions
- Heat olive oil in a pan over medium to high heat. In a small bowl add porcini mushrooms and one third of a cup of boiling water. Allow to soak.
- Add sliced mushrooms and onion to olive oil. Sauté until soft and browned, approximately six minutes.
- Add garlic and thyme and sauté for a further two minutes until fragrant.
- Remove porcini mushrooms from the water and chop roughly. Add porcini mushrooms and soaking water to the pan and stir.
- Add cream, salt and pepper. Stir to combine. Bring sauce to a boil before reducing to a simmer. Allow sauce to reduce by one third - 10 minutes.
- Meanwhile, cook gnocchi in salted, boiling water according to package instructions. Once cooked, remove and add straight to sauce.
- Toss to coat before dividing into four serves. Top with truffle oil, microherbs and extra cracked black pepper.
Notes
- For microherbs, I used green shiso. Rocket, chive, pea tendrils etc. will also work.
Interested in more mushroom recipes? Try my smoked garlic mushrooms on toast.
Products in the recipe have been gifted.
