I’m not sure about you, but we definitely miss being able to visit some of our favorite local restaurants. I would love to settle into a table by the windows at Sportello. We could enjoy a refreshing cocktail while the kids watch the world go by down below. In the busy kitchen, chefs would be busy preparing handmade pastas and rich, meat filled sauces. I am truly missing that relaxing, dining experience.
I so miss visiting some of my favorite restaurants, that I decided that we needed a copycat recipe for one of my favorite Sportello dishes, the potato gnocchi with lobster, mushroom ragu, and peas. At Sportello, this dish has lobster which is lovely. I didn’t have lobster, and also have issues with cooking lobster (it’s a personal thing, not a judgement), so we have a vegetarian pasta dish. Your favorite gnocchi with a hearty mushroom ragu, simple cream sauce, spring peas and a dash of white truffle oil. So pour up your favorite glass of crisp, white wine and get cooking!!
This dinner recipe is easy to make, filled with cheese and truffle oil, and comes together in about 30 minutes. It’ll definitely hold you over until you can get back into Sportello for an incredible night out. Here’s the link to Sportello restaurant. You can spend some time staring at their beautiful space and reading about their incredible dishes while you wait for things to open back up again.
For this recipe, I like to use gnocchi from our local pasta shop, Alfredo’s in Canton, MA. If you are feeling brave enough to make your own pasta, check out the link below for The Pasta Grannies. This is my favorite cookbook when we’re making homemade pasta.
You’ve maybe noticed that I like to use Papa Joe’s Salt for all of my savory recipes. It makes everything taste better and it’s also owned and operated by my amazing sister-in-law Michelle. I’ve linked the product on Amazon down below, but you can also order directly from Michelle on her website, Papa Joe’s Salt. The salt is the most incredible combination of salts, garlic and pepper and comes in two different sizes.
If you want the perfect cocktail to sip while you’re making your gnocchi, check out this Sparkling Ruby Red Grapefruit Cocktail… also inspired by a night out at Sportello. ❤️
Other delicious dinner ideas
- Shepherd’s Pie with Cauliflower Mash (Whole30 and Paleo)
- Sweet Corn and Bacon Pizza with Arugula
- Spinach and Bacon Quiche
- Mushroom and Gruyere Quiche
- Farm Share Vegetable Soup
Potato Gnocchi with Mushroom Ragu and Peas
- medium frying pan
- large sauce pan
- cheese grater
- chef's knife
- cutting board
- 1 pound potato gnocchi cook according to directions on the package
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms, sliced
- 1/2 teaspoon Papa Joe's Salt or combination of salt and pepper
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup frozen peas, thawed
- drizzle white truffle oil
- fresh chives
- grated parmesan cheese
- Bring a large pot of water to a boil. Cook gnocchi according to directions on the package. Drain and reserve until ready to serve.
- In a medium sauce pan, warm olive oil over medium heat. Add mushrooms and sautee until golden brown, about 10 minutes. Season with Papa Joe's Salt. Set aside.
- Melt butter in a large sauce pan over medium low heat. Add heavy cream and simmer for about 5 minutes. Add parmesan cheese and simmer for an additional 2-3 minutes until the sauce has thickened.
- Add gnocchi, mushrooms and peas to cream sauce. Warm for and additional 1-2 minutes over low heat. Divide gnocchi amongst 4 pasta bowls. Drizzle each bowl with white truffle oil (about 1/2 tsp) and garnish with chives and freshly grated parmesan. Enjoy!
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