Name: Creamy Mushroom Gnocchi
Ingredients: 1 pound store-bought gnocchi (the shelf-stable kind works great, or fresh if you’re feeling fancy – but let’s be real, I’ve never made gnocchi from scratch in my life); 1 pound mixed mushrooms (whatever looks good – cremini, shiitake, oyster, buttons, wild if you’ve got ’em); 4 tablespoons butter (the real stuff, not margarine, please and thank you); 3 cloves garlic, minced (or 5 if you’re like me and measure garlic with your heart); 1 small shallot, finely chopped (way better than onion here, trust me); 1 tablespoon fresh thyme leaves (strip those tiny leaves off the stems, it’s worth it); 1/4 cup dry white wine (something you’d actually drink – and pour yourself a glass while cooking); 1 cup heavy cream (full fat, this isn’t the time for half measures); 1/2 cup freshly grated Parmesan cheese (not the stuff in the green can, I’m begging you); Salt and freshly cracked black pepper (be generous); Pinch of nutmeg (the secret ingredient that makes people go “hmm, what IS that?”); 2 tablespoons fresh parsley, chopped (for looking fancy at the end); Optional: 1 tablespoon truffle oil (if you’re really showing off)

Description

So I discovered this dish after a mushroom foraging trip went surprisingly well (trust me, I was shocked too). I came home with WAY too many mushrooms and needed something carby and comforting to pair them with. Enter: gnocchi. These little potato pillows soak up cream sauce like nothing else, and when you add a mix of mushrooms with some garlic and herbs? Absolute heaven. It’s basically a hug in food form – rich and earthy and creamy and just… ugh, so good. This has become my go-to impressive dinner that actually takes minimal effort. Perfect for date night or when you want your roommates to think you’ve suddenly developed culinary skills.

Ingredients

Scale

1 pound store-bought gnocchi (the shelf-stable kind works great, or fresh if you’re feeling fancy – but let’s be real, I’ve never made gnocchi from scratch in my life)
1 pound mixed mushrooms (whatever looks good – cremini, shiitake, oyster, buttons, wild if you’ve got ’em)
4 tablespoons butter (the real stuff, not margarine, please and thank you)
3 cloves garlic, minced (or 5 if you’re like me and measure garlic with your heart)
1 small shallot, finely chopped (way better than onion here, trust me)
1 tablespoon fresh thyme leaves (strip those tiny leaves off the stems, it’s worth it)
1/4 cup dry white wine (something you’d actually drink – and pour yourself a glass while cooking)
1 cup heavy cream (full fat, this isn’t the time for half measures)
1/2 cup freshly grated Parmesan cheese (not the stuff in the green can, I’m begging you)
Salt and freshly cracked black pepper (be generous)
Pinch of nutmeg (the secret ingredient that makes people go “hmm, what IS that?”)
2 tablespoons fresh parsley, chopped (for looking fancy at the end)
Optional: 1 tablespoon truffle oil (if you’re really showing off)