Gnocchi with Mushrooms and Tarragon
A delightful dish that combines soft, pillowy gnocchi with a rich, creamy sauce featuring earthy mushrooms and aromatic tarragon.
Ingredients
Main Ingredients
- 1 tablespoon olive oil plus a little extra for coating the gnocchi
- 600 g mixed mushrooms, sliced or halved depending on size
- 1 large onion, thinly sliced
- 2 large garlic cloves, finely chopped
- 175 ml white wine
- 150 ml double cream
- 1 teaspoon wholegrain mustard
- a few sprigs of fresh tarragon, leaves removed and chopped
- 1 full batch of prepared gnocchi can be homemade or store-bought
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Bring a large pan of salted water to a boil.
- Heat the olive oil in a large frying pan over high heat, then cook the mushrooms until they start to brown, working in batches if needed.
- Reduce the heat to medium-low, then add the onion and garlic. Cook until the onion becomes soft and translucent.
- Pour in the white wine and let it simmer until reduced by about half.
- Stir in the cream, mustard, and chopped tarragon. Season with salt and black pepper, then mix well.
Cooking
- Cook the gnocchi in batches according to its recipe or package method, then drain well.
- Transfer the cooked gnocchi to a bowl and toss lightly with a little oil to prevent sticking.
- Heat a non-stick pan over medium heat and pan-fry the gnocchi in batches until lightly golden and crisp on the outside.
- Add the crisped gnocchi to the mushroom sauce and toss gently to coat.
- Serve right away while hot.
Notes
When reheating, consider adding a splash of cream or broth to maintain sauce consistency. Avoid microwaving to prevent gnocchi from becoming rubbery.