Creamy Gnocchi with Peas and Black Trumpet Mushrooms

Creamy Gnocchi with Peas and Black Trumpet Mushrooms is a rich and flavorful dish that combines the delicate textures of gnocchi with the earthy depth of black trumpet mushrooms and the sweetness of peas. This comforting and satisfying meal is perfect for any occasion, from a casual family dinner to an elegant dinner party.

Gnocchi, a traditional Italian dumpling made from potatoes, flour, and eggs, serves as the base for this dish. Its pillowy texture pairs perfectly with creamy sauces, making it an ideal choice for this recipe. Instead of boiling the gnocchi separately, it is cooked directly in the skillet with the other ingredients. This method allows the gnocchi to absorb the flavors of the broth and cream, resulting in a cohesive and richly flavored dish.

Black trumpet mushrooms are prized for their unique, smoky flavor and meaty texture. When cooked, these mushrooms add a deep, earthy element to any dish. In this dish, the mushrooms are soaked in hot water to rehydrate them, then sautéed with onions and garlic to develop their flavor further.

Peas bring a touch of sweetness and a pop of color to the dish. Whether using fresh or frozen peas, they are added towards the end of the cooking process to maintain their vibrant color and tender texture. The peas balance the cream’s richness and the mushrooms’ earthiness, creating a well-rounded dish.

The sauce is the heart of this dish, made from vegetable broth, white wine, and heavy cream. The broth and wine add depth and a savory base, while the heavy cream provides a luxurious texture. As the gnocchi cooks in the sauce, it absorbs most of the liquid, thickening the sauce and infusing the gnocchi with rich flavor. Freshly chopped thyme is added to the sauce, bringing a subtle herbal note that enhances the overall taste.

The dish begins with rehydrating the black trumpet mushrooms and sautéing them with onions and garlic in extra virgin olive oil. Once the mushrooms are browned, white wine and vegetable broth are added to the skillet, and the gnocchi is cooked directly in these flavorful liquids. This step allows the gnocchi to absorb the broth, making it even more delicious. Heavy cream is then added, followed by peas and Parmesan cheese. The sauce is simmered until it thickens slightly and coats the gnocchi and vegetables. Fresh thyme, salt, and ground black pepper are added to taste, completing the dish.

Creamy Gnocchi with Peas and Black Trumpet Mushrooms is best served hot, garnished with additional Parmesan cheese and fresh thyme. The combination of creamy sauce, tender gnocchi, sweet peas, and earthy mushrooms creates a comforting and sophisticated dish. This meal is perfect for enjoying a cozy evening at home or impressing guests with its rich flavors and elegant presentation. Its rich, creamy sauce and the unique flavors of black trumpet mushrooms make it a standout recipe that will indeed become a favorite. Whether you’re looking for a comforting family meal or a dish to impress at a dinner party, this recipe is perfect.

Creamy Gnocchi with Peas and Black Trumpet Mushrooms

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Creamy Gnocchi with Peas and Black Trumpet Mushrooms is a luxurious dish featuring tender gnocchi cooked in a rich sauce made from vegetable broth, white wine, and heavy cream. The earthy depth of black trumpet mushrooms and the sweetness of peas create a harmonious blend of flavors perfect for any occasion.

Ingredients

• 16 ounces gnocchi

• 1 cup dried black trumpet mushrooms

• 1 cup peas, fresh or frozen

• 2 tablespoons extra virgin olive oil

• 1 small onion, finely chopped

• 3 cloves of garlic, minced

• 1 tablespoon thyme, freshly chopped

• 1/2 cup white wine

• 1 cup vegetable broth

• 1 cup heavy cream

• 1/2 cup Parmesan cheese, grated

• to taste, salt and ground black pepper

Directions

• Rehydrate the Mushrooms:
  Place the dried black trumpet mushrooms in a bowl and cover with hot water. Let them soak for 20 minutes until they are soft. Drain and rinse the mushrooms to remove any grit, then chop them into bite-sized pieces if needed.
• Sauté the Vegetables:
  Heat the extra virgin olive oil over medium heat in a large skillet. Add the finely chopped onion and cook until softened, 2-3 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  
  Add the rehydrated black trumpet mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they start to brown slightly.
• Add Wine and Reduce:
  Pour in the white wine and cook for 2-3 minutes. Scrape any brown bits off the bottom of the skillet.
• Add Broth and Gnocchi:
  Pour in the vegetable broth and bring to a simmer. Add the gnocchi directly to the skillet, submerging them in the broth. Cook for 3-5 minutes, stirring occasionally, until the gnocchi are tender and have absorbed much of the broth.
• Add Cream and Peas:
  Pour in the heavy cream and add the peas. Stir to combine and let the mixture simmer for another 5-7 minutes until the sauce thickens slightly and the peas are heated.
• Add Parmesan and Season:
  Stir in the grated Parmesan cheese until it melts. Add the freshly chopped thyme. Season with salt and ground black pepper to taste.
• Serve:
  Spoon the creamy gnocchi into bowls. Garnish with additional Parmesan cheese and fresh thyme. Serve immediately.