Recipes and Cooking Gnocchi with Mushroom Sauce 4.4 (5) 1 Review Try our recipe for Gnocchi with Mushroom Sauce for a gourmet vegetarian Italian dinner. The flavor of the mushroom and white wine blend together in the sauce for this easy gnocchi recipe for a dish worth savoring. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 10, 2012 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Cook Time: 16 mins Stand Time: 15 mins Total Time: 1 hrs 1 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ounce dried porcini mushrooms Boiling water ⅓ cup thinly sliced leek (1 medium) 3 cloves garlic, minced 2 tablespoon butter 2 tablespoon olive oil 1 ½ pound fresh portobello* and/or button mushrooms, sliced 1 pound fresh cremini mushrooms, sliced ¾ cup Chardonnay or other dry white wine ¾ teaspoon salt ¼ teaspoon ground black pepper ⅔ cup whipping cream 2 tablespoon all-purpose flour 1 tablespoon snipped fresh Italian (flat-leaf) parsley 2 16-17 ounce packages shelf-stable potato gnocchi Directions Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid. Meanwhile, for mushroom sauce: 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. 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. Meanwhile, cook gnocchi according to package directions. Serve gnocchi with mushroom sauce. *Tip: 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. Rate it Print Nutrition Facts (per serving) 543 Calories 20g Fat 78g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 543 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 47mg 16% Sodium 878mg 38% Total Carbohydrate 78g 28% Total Sugars 4g Protein 13g Vitamin C 3.5mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.