Made with mushrooms and peas, cream and Parmigiano Reggiano, and a squeeze of fresh lemon juice to cut through the richness, this creamy gnocchi is one for the books.
Ingredients
1lb. uncooked gnocchi
4 Tablespoonsunsalted butter, divided
2Tablespoonsextra virgin olive oil
1lb. cremini mushrooms, sliced 1/4" thick
2cloves garlic, minced
1cupfrozen peas
1/2cupheavy cream
1cupfinely grated Parmigiano Reggiano, plus more for serving
juice of 1 lemon
kosher salt and fresh cracked pepper
Instructions
Bring a large dutch oven to medium-high heat and add 2 Tablespoons of butter and the extra virgin olive oil. Add the mushrooms and cook for about 10-15 minutes, stirring occasionally. Mushrooms are done cooking when they have shrunk and are deep brown and fragrant.
While the mushrooms are cooking, bring a large pot of water to a boil, heavily salt, and cook the gnocchi until it floats. Strain and set aside.
Add the minced garlic to mushrooms and cook for 1 minute. Add frozen peas and cook for 2 additional minutes.
Lower the dutch oven to medium heat and add the 2 remaining Tablespoons of butter, heavy cream, and Parmigiano Reggiano, and cook until thickened and bubbly, about 3-5 minutes, stirring frequently. Salt and pepper to taste.
Remove from heat and toss the freshly squeezed lemon juice and cooked gnocchi into the creamy sauce. Salt and pepper to taste and serve immediately with shavings or grated Parmigiana Reggiano.