First things first: I came across a package of fresh gnocchi at the store and decided on the spot to buy it. I’ve never actually made anything with gnocchi before so I needed to look around for some ideas. It didn’t take long for one to strike me.
A caveat before we get started: This tastes much better on the second day. So, if you want to make it and let it sit, go for it.
Here’s what you’ll need:
1 Pkg. Potato Gnocchi
½ Lb. Mushrooms, sliced
1 Sm. Onion, diced
¼ C. Butter
¼ tsp. Salt
¼ tsp. Italian Seasoning
¼ tsp. Crush Red Pepper flakes
Romano Cheese
Cook the gnocchi according to the package instructions. While you’re waiting for the water to boil, you can cook everything else.
Melt butter over medium heat. Add all the remaining ingredients, except the Romano, and sauté until the mushrooms are tender.
Drain gnocchi and add to the mushroom mixture. Stir well to coat everything. Serve with Romano.
This is simple, but really very good. Also, it can honestly work with any pasta, so if you don’t have gnocchi available, just use what you have.
Fresh gnocchi is a revelation.
Farscy introduced me to this chef. He has a video on making gnocchi from scratch.
It’s worth watching just for the tats and cursing.
Thank you for that – too good!
Must be mushroom week on FYCE! Looks delicious!!!
I love gnocchi. I’ve never made my own (nor have I ever made my own ravioli) but it’s not difficult. I’m not a huge fan of potato gnocchi, tasty as it is. My favorite is ricotta.
I make a great homemade gnocchi. I can’t eat it, but I learned to make it from my grandma Josephina.
Well, then, by God you need to write an FYCE and tell us how to make it.
It’s all in the thumbs.