Creamy Mushroom Gnocchi
Fluffy potato gnocchi in a silky mushroom, leek, and thyme sauce—creamy, comforting, and ready in 20 minutes with just one pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.katacooks.com.
Cooking tools:
- Saute pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Measuring spoon
- Measuring cup
- Grater
- Wooden spoon
- Spatula
- Plate
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small leek, thinly sliced (white & light green parts)
- 250 g mushrooms, sliced
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- 220–250 ml vegetable or chicken stock (start with 220 ml; add more if needed)
- 120 ml single or double cream
- 400 g potato gnocchi (shelf-stable or fresh)
- 30 g Parmesan, finely grated (plus extra to serve)
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