Creamy Gnocchi Pan with Mushrooms (Print Version)
# Ingredients:
→ Main components
01 -
400g fresh gnocchi (from the refrigerated section)
02 -
250g brown or cremini mushrooms, sliced
03 -
100g bacon, diced into small cubes
→ For the creamy sauce
04 -
250g heavy cream
05 -
100g cream cheese
06 -
3 tablespoons soy sauce
→ Aromatics & seasonings
07 -
1 medium onion, finely diced
08 -
2 garlic cloves, minced
09 -
1-2 teaspoons dried thyme
10 -
1 teaspoon sweet paprika powder
11 -
Salt and freshly ground black pepper to taste
12 -
2 tablespoons olive oil or butter for sautéing
# Instructions:
01 -
Finely dice the onion and mince the garlic cloves. Clean the mushrooms with a damp paper towel and slice them to about ¼ inch thickness.
02 -
Heat the oil in a large skillet over medium heat. Add the diced onions and sauté for 1-2 minutes until they begin to soften. Add the minced garlic and bacon cubes, cooking for another minute until fragrant. Add the sliced mushrooms and continue cooking for another 1-2 minutes, stirring occasionally.
03 -
Pour in the soy sauce, scraping up any flavorful bits from the bottom of the pan. Add the heavy cream and bring to a gentle simmer. Stir in the cream cheese until completely melted and incorporated. Season with thyme, paprika, salt, and pepper to taste.
04 -
Add the fresh gnocchi directly to the simmering sauce (no need to pre-cook refrigerated gnocchi). Gently stir to coat all the gnocchi with sauce and cook for 3-4 minutes until the gnocchi are tender and have absorbed some of the flavors. If the sauce becomes too thick, add a splash of water until you reach your desired consistency.
# Notes:
01 -
The sauce can be thinned with a bit of water if it reduces too much during cooking.
02 -
Fresh gnocchi from the refrigerated section cooks much faster than dried gnocchi. If using dried, you may need to boil them separately first.