Source: spendwithpennies.com

Prep time: 20 minutes
Cook time: 20 minutes
Total Time: 40 minutes
Servings: 4

INGREDIENTS:

• 17.6 ounces gnocchi 1 package or 1 recipe homemade gnocchi
• 1 tablespoon butter
• ½ onion diced
• 2 cloves garlic minced
• 8 ounces mushrooms sliced
• ½ cup dry white wine
• ½ cup chicken broth
• 1 teaspoon cornstarch
• 1 cup heavy whipping cream
• ⅛ teaspoon dried thyme leaves or 2 sprigs fresh thyme
• 3 tablespoons shredded Parmesan cheese plus extra for garnish
• chopped fresh parsley for garnish, optional

DIRECTIONS:

• Heat butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
• Stir in mushrooms and cook for an additional 5 minutes or until mushrooms are tender.
• Add white wine and simmer until it has almost evaporated.
• Mix chicken broth with the cornstarch. Add chicken broth, cream, and thyme to the pan with the mushrooms. Simmer for 5 minutes or until reduced by half and slightly thickened.
• While sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse.
• Add parmesan cheese to the sauce stir. Add gnocchi and simmer 1 minute. Remove from heat and rest 2-3 minutes before serving.
• Garnish with parsley and additional parmesan cheese if desired.

NOTES:

• Gnocchi is cooked once it floats.
• Do not rinse or oil the gnocchi once drained, the little bit of starch left will help thicken the sauce and allow the sauce to cling better.
• Clean mushrooms by brushing dirt or debris instead of rinsing them if possible. If they’re really dirty, a very quick rinse will do. Wet mushrooms lose a little of their earthy flavor and don’t pan fry as well.
• Use whole or halved button mushrooms, or sliced white or brown mushrooms.
• Chicken broth can be replaced with mushroom broth if you have it.