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Why don’t I eat gnocchi more often? I mean, seriously.. it’s the best “pasta” out there.. I should be eating it weekly! This pasta dish was truly a product of fridge foraging. I had some basic ingredients on hand, and was desperately in need of a market run. But, I had gnocchi, and I had mushrooms.. and weirdly enough, truffle butter! This dish, although decadent, is super easy to make and is the perfect date-night-at-home meal!
The key to cooking gnocchi is to watch the pillowy soft pasta very carefully as they cook. Overcooked gnocchi can be gummy and will ruin your dish. Gnocchi will float to the top of the pot when it is finished cooking.
I think the secret MVP of this dish is the black truffle butter. I purchase mine from my local Whole Food’s and it really turns up the flavor in this gnocchi recipe. Truffles and mushrooms go hand and hand – they both have an earthiness to them that brings the perfect level of umami to a dish when used properly. Because we don’t want to overpower or outshine the truffle or mushroom flavor, the ingredients are very light and we don’t use a lot of seasoning in this dish. One last thing: you can use dry or fresh thyme in this gnocchi recipe! Don’t sweat it if you don’t have fresh sprigs.
What you need to make seasoned and salted’s Creamy Truffled Mushroom Gnocchi:
- truffle butter
- olive oil
- heavy cream
- kosher salt
- freshly cracked black pepper
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- In a large stockpot, bring generously salted water to a boil. Cook your gnocchi according to the package's instructions while you make the sauce. Do not worry if your gnocchi is done before the sauce, simply drain and set aside:
- In a non-stick pan, heat 1 tbsp olive oil and 1 1/2 tbsp truffle butter over medium heat until glistening and butter has melted.
- Add the minced shallot and 1 tbsp thyme to the pan, and mix with a wooden spoon.
- Continue to cook on medium heat for about 3 minutes or until the shallot is fragrant.
- Add 4 oz mushroom mix (I don't chop the mushrooms at all, I keep them whole), to your pan. Now is when you will also add the remaining 1 1/2 tbsp truffle butter. Make sure the mushrooms are not over-crowded and let them cook for about a minute before mixing. Add a pinch of freshly ground pepper – about 1/8 – 1/4 tsp, and 1/8 tsp (again, a pinch) of kosher salt. Continue to cook the mushrooms for about 5 minutes or until they are cooked through and tender.
- Turn the heat down to low (this is very important, otherwise your sauce will break). Add 3 tbsp heavy cream and stir to combine. Cook the sauce for 3-5 minutes longer, stirring frequently, until the sauce has thickened (it will bubble, too! that's a good sign).
- Using a stainless steel spider or a slotted spoon (you can also drain the gnocchi but I prefer moving them directly into the pan this way), add your cooked gnocchi to the pan. Fold the gnocchi to coat them in the sauce. Serve immediately. Top with cheese, if desired.