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Creamy gnocchi with mushrooms
2022-11-02
https://www.metro.ca/userfiles/image/recipes/gnocchi-cremeux-champignons-12024.jpg
PT25M
PT12M
PT37M
In a large faitout, heat oil over medium heat. Add shallots, garlic, thyme, rosemary, bay leaves, nutmeg and salt and cook for 1 minute, stirring. Add mushrooms and cook for about 5 minutes, stirring regularly. Reserve 2 cups (500 mL) of mushrooms for serving.Deglaze remaining mushrooms with vermouth and cook for 1 minute more, stirring. Reduce heat to minimum.In a large pot of boiling salted water, add gnocchi and cook for 2 minutes or until they rise to the surface. Remove 2 cups (500 mL) of cooking water.Drain gnocchi and add to mushroom mixture with cream of soy, cooking water, maple syrup and mustard. Cook for about 3 minutes over medium heat, stirring regularly.Just before serving, garnish with reserved mushrooms, parsley and roasted hazelnuts.Note: This recipe can be made with a mixture of mushrooms of your choice (chanterelle, shiitake, oyster, king oyster...).Take the time to roast the hazelnuts for 15 minutes in a 350°F oven and rub them in a clean cloth after cooking to remove their skin. This extra step is well worth it, hazelnuts are really best when roasted.Source : K pour Katrine
4-6
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0
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2 packages of 500 g glutten-free gnocchi
1/4 cup (60 mL) Olive oil
1/2 cup (125 mL) chopped shallots
5 cloves garlic, chopped
2 teaspoons (10 mL) fresh thyme
1 tablespoon (15 mL) chopped fresh rosemary
2 bay leaves
1/2 teaspoon (2,5 mL) ground nutmeg
1 teaspoon (5 mL) Salt
8 cups (750 g) 2 L mushrooms of your choice, cut in half
1/2 cup (125 mL) dry white vermouth (or dry white wine)
1 cup (250 mL) Belsoy soy cream
2 cups (500 mL) gnocchi cooking Water
2 teaspoons (10 mL) Maple syrup
1 tablespoon (15 mL) old-fashioned mustard
Pepper, to taste
Topping:
fresh parsley, coarsely chopped
1/3 cup (80 mL) coarsely chopped roasted hazelnut
Creamy gnocchi with mushrooms
4-6
Main course
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME
Ingredients
-
2 packages
of 500 g glutten-free gnocchi
-
1/4 cup
(60 mL)Olive oil
-
1/2 cup
(125 mL)chopped shallots
-
5
cloves garlic, chopped
-
2 teaspoons
(10 mL)fresh thyme
-
1 tablespoon
(15 mL)chopped fresh rosemary
-
2
bay leaves
-
1/2 teaspoon
(2,5 mL)ground nutmeg
-
1 teaspoon
(5 mL)Salt
-
8 cups
(750 g)2 L mushrooms of your choice, cut in half
-
1/2 cup
(125 mL)dry white vermouth (or dry white wine)
-
1 cup
(250 mL)Belsoy soy cream
-
2 cups
(500 mL)gnocchi cooking Water
-
2 teaspoons
(10 mL)Maple syrup
-
1 tablespoon
(15 mL)old-fashioned mustard
-
Pepper, to taste
-
Topping:
-
fresh parsley, coarsely chopped
-
1/3 cup
(80 mL)coarsely chopped roasted hazelnut
Preparation
In a large faitout, heat oil over medium heat. Add shallots, garlic, thyme, rosemary, bay leaves, nutmeg and salt and cook for 1 minute, stirring. Add mushrooms and cook for about 5 minutes, stirring regularly. Reserve 2 cups (500 mL) of mushrooms for serving.
Deglaze remaining mushrooms with vermouth and cook for 1 minute more, stirring. Reduce heat to minimum.
In a large pot of boiling salted water, add gnocchi and cook for 2 minutes or until they rise to the surface. Remove 2 cups (500 mL) of cooking water.
Drain gnocchi and add to mushroom mixture with cream of soy, cooking water, maple syrup and mustard. Cook for about 3 minutes over medium heat, stirring regularly.
Just before serving, garnish with reserved mushrooms, parsley and roasted hazelnuts.
Note: This recipe can be made with a mixture of mushrooms of your choice (chanterelle, shiitake, oyster, king oyster...).
Take the time to roast the hazelnuts for 15 minutes in a 350°F oven and rub them in a clean cloth after cooking to remove their skin. This extra step is well worth it, hazelnuts are really best when roasted.
Source : K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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