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Gnocchi with Mushroom Sauce

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 16 mins
  • Stand: 15 mins

Gnocchi with Mushroom Sauce



  1. Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid.
  2. In a 4- to 5-quart Dutch oven, cook and stir leek and garlic in hot butter over medium heat for 2 minutes. Using a slotted spoon, remove leek mixture. Add oil to Dutch oven; heat over medium-high heat. Add porcini mushrooms, portobello and/or button mushrooms, and cremini mushrooms. Cook about 15 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in wine, salt, and pepper.
  3. In a small bowl, whisk together cream and flour; stir into mushroom mixture. Cook and stir until thickened. Cook and stir for 1 minute more. Stir in leek mixture and parsley.
  4. Meanwhile, cook gnocchi according to package directions. Serve gnocchi with mushroom sauce.

From the Test Kitchen


For a lighter colored sauce, use a knife or a teaspoon to gently scrape away the gills (the black portions underneath the caps) from the portobello mushrooms before slicing.

Nutrition Facts (Gnocchi with Mushroom Sauce)

    Per serving:
  • 543 kcal cal.,
  • 20 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 47 mg chol.,
  • 878 mg sodium,
  • 78 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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