Gnocchi With Wild Mushrooms

By Molly O’Neill

Updated September 16, 2015

Total Time
10 minutes
Rating
3(45)
Comments
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Ingredients

Yield:4 servings

  • 4 cups mushroom ragout (see recipe)

  • 2 cups mushroom broth (see recipe)

  • 1 tablespoon porcini or olive oil

  • 1 pound potato gnocchi

  • ½ cup grated Parmesan cheese

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 35 milligrams cholesterol; 289 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 3 grams fiber; 744 milligrams sodium; 14 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove from heat and set aside. Boil the gnocchi until tender but firm and drain. Toss the gnocchi with the mushroom mixture, add the Parmesan cheese, season with salt and pepper to taste and serve immediately.

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3 out of 5
45 user ratings
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