Description
A creamy, comforting bowl of mushroom and chestnut gnocchi, perfect for chilly evenings. Earthy mushrooms, sweet chestnuts, and pillowy gnocchi come together in a rich, velvety sauce you’ll crave again and again.
Ingredients
Scale
- 500 grams gnocchi
- 300 grams mushrooms, sliced
- 150 grams cooked chestnuts, peeled
- 2 cloves garlic, minced
- 200 ml heavy cream
- 50 grams grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 100 ml vegetable broth
Instructions
- Bring a pot of salted water to a boil. Cook gnocchi until they float, then remove with a slotted spoon and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 6–8 minutes until golden.
- Add garlic and chestnuts. Cook for 2 more minutes until fragrant.
- Pour in vegetable broth and simmer for 2 minutes to reduce slightly.
- Add cream and parmesan. Stir until smooth and gently bubbling.
- Return gnocchi to the skillet and toss to coat in the sauce.
- Season with salt and pepper. Stir in fresh parsley and serve hot with extra cheese if desired.
Notes
- Use a mix of mushrooms for more depth of flavor.
- Pre-cooked chestnuts save time and effort.
- Gnocchi can be boiled ahead of time and stored with a little oil.
- To reheat, use a splash of broth or cream to loosen the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: mushroom gnocchi, chestnut gnocchi, vegetarian gnocchi, creamy gnocchi recipe, winter comfort food