Gnocchi, the soft Italian dumpling is one among my all time fav Italian delights!
I have posted a Gnocchi recipe from scratch here
That was when it was really hard to find Gnocchi here and once in a blue moon when you spot it in Cold storage the price would be really repelling
Back to Gnocchi..The best thing about the Gnocchi is that it’s very versatile..You can choose an alternate base instead of potatoes like pumpkin, carrots, sweet potato .
And can play around the flavorings by adding different varieties of cheese and herbs
Now a days you can easily find Gnocchi here in Singapore, that too at very reasonable price.
So here is one recipe which is very easy to put together!
Gnocchi with Mushrooms in Red wine reduction
150 gms Gnocchi
100 gms Mushrooms. [I chose the pretty white Beech mushrooms]
¼ Cup Red wine
Flavorings of your choice- I used Oregano and Rosemary
1 tspn Olive oil
3-4 tbpsns Parmesan Cheese
Salt/Pepper to taste
First step is to start cooking the Gnocchi. Bring some water to boil in a large pot, add some salt.
Once it starts boiling, add the Gnocchi. In 2-3 minutes, they will start to float. Drain it in a colander and keep aside
While the water is boiling you can start with your Mushrooms.
Heat Oil in a wok, add the herbs of your choice, once that sizzle up, add the mushrooms and sauté for 2-3 minutes
Add the wine, salt and pepper to taste and stir until most of the liquid has been evaporated.
Add the cooked Gnocchi to the mushrooms and add in the cheese.
Give it a quick stir and the creamy Gnocchi is ready.
I served it on top of some yummy Tomato and Basil pasta sauce. It was an absolute delight!!!