Jefferson County Recipe of the Day: Creamy Gnocchi with Shiitake Mushrooms

Creamy Gnocchi with Shiitake Mushrooms – a great-tasting one-dish meal!

Creamy Gnocchi with Shiitake Mushrooms


2 – 16 oz. pkgs potato gnocchi
1 cup reduced-sodium chicken broth, divided
2 tablespoons minced shallots
2 teaspoons minced garlic
3 cups fresh shiitake mushrooms, stems removed and thinly sliced
1 – 14.5 oz can diced tomatoes, undrained
1/4 cup prepared basil pesto
1/2 teaspoon cracked black pepper
1/2 cup heavy (whipping) cream
1/3 cup grated Parmesan cheese


~Prepare gnocchi according to package directions. Drain and set aside.

~Heat 1/4 cup of the broth in large skillet over medium-high heat until hot. Add shallots and garlic. Cook 2 to 3 minutes or until shallots are tender, stirring occasionally.Add the remaining broth, mushrooms and undrained tomatoes; bring to a boil. Reduce heat to medium-low.

~Simmer 6 to 8 minutes or until mushrooms are almost tender, stirring occasionally. Add gnocchi, pesto, and cracked pepper. Continue cooking 2 to 3 minutes, stirring occasionally or until slightly thickened. Do not boil. Slowly blend in cream; heat just until hot.

~Serve immediately with freshly grated Parmesan cheese.

Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.