Gnocchi Ai Funghi Recipe
Wild mushrooms, madeira cream, red onion, arugula
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Ingredients
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Gnocchi
Mushroom-Madeira Cream Sauce
Finish & Garnish
Method
Gnocchi
- 1
Boil gnocchi
Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the store-bought gnocchi in batches to avoid crowding. Cook until gnocchi float to the surface plus 30–60 seconds (about 2–3 minutes total). Use a slotted spoon to transfer cooked gnocchi to a tray and drizzle with a tiny bit of olive oil to keep them from sticking. Reserve 1/2 cup of the cooking water and set aside.
Mushroom-Madeira Cream Sauce
- 2
Prepare mushrooms
Clean and slice the mushrooms so pieces are roughly uniform (slices or quarters depending on size). Pat them dry if damp to ensure good browning.
- 3
Sauté aromatics and mushrooms
Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When foamy and hot, add the sliced mushrooms in a single layer (work in two batches if necessary). Let them brown without moving for 2–3 minutes, then stir and continue to cook 2–3 minutes until well caramelized. Push mushrooms to the side and add the remaining 1 tablespoon butter. Add the thinly sliced red onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and chopped thyme and sauté 30–45 seconds until fragrant.
- 4
Deglaze with Madeira
Pour in 1 tablespoon Madeira wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the alcohol reduce by half, about 1–2 minutes.
- 5
Build the cream sauce
Add 1 cup stock and bring to a simmer. Let stock reduce for 3–4 minutes until slightly concentrated. Stir in 1 cup heavy cream and simmer gently until sauce coats the back of a spoon, about 4–6 minutes. Stir in 1 tablespoon finely grated Parmesan. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference.
Finish & Serve
- 6
Combine gnocchi and sauce
Add the drained cooked gnocchi to the mushroom cream sauce and gently stir to coat. If the sauce is too thick, loosen with up to 1/4–1/2 cup reserved gnocchi cooking water, 1 tablespoon at a time, until desired consistency is reached. Simmer together 1–2 minutes so the gnocchi absorb some sauce flavor.
- 7
Toss arugula and plate
In a small bowl, toss 2 cups baby arugula with 1 teaspoon olive oil and 1 teaspoon lemon juice (optional) and a pinch of salt. Divide the gnocchi and mushroom cream between 2 plates or shallow bowls. Top each portion with a small handful of dressed arugula, a sprinkle of chopped parsley (optional), and 1 tablespoon additional grated Parmesan. Finish with a crack of black pepper.
- 8
Serve
Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat, adding a splash of cream or stock to loosen the sauce.