Potato Gnocchi with Mushroom Ragu and Peas
Servings: 4 people
Perfectly tender gnocchi in a truffle cream sauce with a mushroom ragu and peas. This is a copycat recipe from one of my favorite restaurants in Boston, Sportello.
medium frying pan
large sauce pan
- 1 pound potato gnocchi cook according to directions on the package
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms, sliced
- ½ teaspoon Papa Joe's Salt or combination of salt and pepper
- ¼ 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 ½ tsp) and garnish with chives and freshly grated parmesan. Enjoy!
Calories: 702kcal | Carbohydrates: 50g | Protein: 19g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 134mg | Sodium: 1089mg | Potassium: 371mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1723IU | Vitamin C: 15mg | Calcium: 351mg | Iron: 5mg