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In this post, I’ll show you how to prepare filled porcini gnocchi into a delicious dish with a creamy mushroom sauce. A little hint: fresh thyme is the key to gnocchi happiness!
I have to admit frankly and honestly that I like to buy many products ready-made from the cooling shelf. Especially with gnocchi and pasta. Sure – homemade is always great, but sometimes you just don’t have the time and inclination to spend hours preparing a dough, filling it with great ingredients and then hoping that the porcini gnocchi won’t fall apart while cooking. I prefer to go to the specialist trade and get good products of great quality.
So it was with these incredibly delicious porcini mushroom gnocchi, which I decorated with a simple mushroom-cream sauce and thrown fresh thyme. Prepared very quickly, this is one of my current favorite dishes! PS The gnocchi can be used in any combination as far as the fillings are concerned. I chose a porcini mushroom filling out of my mood. Certainly also works with ricotta, cheese or spinach!
If you fancy more gnocchi recipes, please have a look at mine Gnocchi Collection around.
Nutritional information per serving:
Calories: 494 – Protein: 24g – Fat: 21g – Carbs: 52g
Porcini gnocchi with mushroom cream sauce and thyme
- 500g stuffed gnocchi
- 250g mushrooms
- 20g butter
- 100ml cream
- 200ml vegetable stock
- 1 shallot
- thyme, fresh
- 1/2 lemon
- 30g Parmesan
- salt, pepper, nutmeg
- olive oil.
- Step 1 Fry the gnocchi in a pan with a little butter and salt until golden brown on all sides. Remove and set aside.
- Step 2 Meanwhile, finely slice the mushrooms. Finely chop a shallot and sauté it together with the mushrooms and fresh thyme sprigs in some olive oil in a deep pan.
- Step 3 After about 5 minutes, deglaze the mushrooms with some vegetable stock and bring to a boil briefly. Then add butter and cream, mix with a little lemon juice and season with salt, pepper and nutmeg
- Step 4 grate the Parmesan cheese and stir into the sauce. Finally, add the gnocchi to the sauce and toss again.