Pan-Fried Gnocchi with Creamy Mushroom Sauce

Golden pan-fried gnocchi meet a creamy mushroom sauce made with rice cooking cream, a little mustard and Parmesan. Use separate pans for the gnocchi and sauce, combining them just before serving to keep the gnocchi firmer on the outside.

Brown the mushrooms before adding stock

Clean and slice the mushrooms. Fry them with the onion before adding the stock. Reduce the stock uncovered, then stir in the rice cooking cream, mustard and Parmesan.

Fold in the gnocchi at the end

Use chilled gnocchi suitable for pan-frying according to their packet. If yours need boiling first, follow those instructions and drain well. Dairy cream or another cooking cream can be used, but will change the estimated nutrition.

To make the potato dumplings from scratch, see my basic gnocchi recipe.

Kitchen tip

If the sauce reduces too far, loosen it with a little water. Toss the browned gnocchi in the sauce briefly and serve straight away.

Easy recipe

Pan-Fried Gnocchi with Creamy Mushroom Sauce

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Golden gnocchi with mushrooms, rice cooking cream and Parmesan. Reduce the mushroom sauce separately, then fold in the gnocchi just before serving.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 500 ggnocchi
• 300 gmushrooms
• 1onion
• 250 mlvegetable stock
• 250 mlrice cooking cream, rice-based cooking cream
• 0.5 teaspoonmustard
• 30 gparmesan
• fresh parsley
• Salt, pepper, nutmeg
• 1 tspoil for frying, 5 g total for both pans

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Instructions

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1. Peel and finely dice the onion. Clean and slice the mushrooms. Finely grate the Parmesan; wash and chop the parsley.
2. Divide 1 teaspoon oil between two non-stick frying pans. Pan-fry the gnocchi in one pan over medium-high heat according to the packet, turning occasionally until golden.
3. In the other pan, fry the onion and mushrooms for about 5–7 minutes. Add 250 ml vegetable stock and reduce uncovered for about 8–10 minutes.
4. Stir in 250 ml rice cooking cream and ½ teaspoon mustard. Simmer gently, lower the heat and stir in the grated Parmesan. Season with pepper, nutmeg and salt as needed.
5. Fold the gnocchi into the mushroom sauce and heat together briefly. Serve with fresh parsley.

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Nutrition per serving

Calories

602 kcal

Protein

18.2 g

Carbohydrates

88.2 g

Sugar

18.7 g

Fat

19.1 g

Saturated fat

4.2 g

Fibre

2.9 g

Salt

3.9 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace