Creamy Gnocchi With Mushrooms and Sun-dried Tomatoes

We are four days into the New Year and I am sharing with you a pasta recipe… I know. I should be sharing a tasty salad or low calorie dinner, but this creamy gnocchi with mushrooms and sun-dried tomatoes is just too good not to share. Jason always complements my cooking, but this time, he took one bite and went “mmm.” That is rarely happens to get an auditory reaction after a bite from dinner, so I know this one hit the spot. It is comfort food that tastes like you ordered it at a restaurant, but instead you are eating it at home with a glass of white wine that didn’t cost ten dollars for a glass. 

This recipe has pancetta, mushrooms, jarred sun-dried tomatoes, and of course gnocchi’s. The recipe calls for 1/2 cup of heavy cream and 1 can of evaporated milk. If you want to cut out the heavy cream all together, whisk in 1 tablespoon of cornstarch when you add the evaporated milk. That way you still get a thicker sauce.

Creamy Gnocchi With Mushrooms and Sun-dried Tomatoes

 

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Cook time

30 mins

Total time

30 mins

 

Serves: 4-5

Ingredients

• 2 packages potato gnocchi
• 4 ounces pancetta (diced)
• 1 8 oz can sun-dried tomatoes in olive oil ( reserve 1 tablespoon for cooking, and drain the rest of the oil)
• 11 ounces white mushrooms
• 5-6 cloves garlic
• 1 teaspoon dried parsley
• ½ cup whipping cream
• 1 12 oz can evaporated milk
• ½ teaspoon fresh Pepper
• Grated parmesan cheese (optional)

Instructions

1. Boil a large pot of salted water for the Gnocchi. You can make the sauce while the water starts to boil. Cook Gnocchi according to package directions.
2. Cut pancetta into small pieces (dice). In a large skillet over medium high heat add, 1 tablespoon of oil from sun dried tomatoes jar. Next, add the diced pancetta and cook until lightly browned, about 2-3 minutes.
3. Once pancetta is crispy, reduce heat to medium. Add mushrooms to skillet and stir.
4. Add the minced garlic and dried parsley into the skillet, and stir. Cook for about five minutes, stirring often, until mushrooms are nice and soft.
5. Add heavy cream and evaporated milk to skillet and reduce heat to medium-low. Cook for an additional five minutes. If the sauce is not thick enough whisk in 1 tablespoon of corn starch.
6. Once gnocchi is cooked, drain and add to skillet, mixing thoroughly. If Gnocchi are done before the sauce, make sure to drizzle olive oil over them to make sure they do not stick to the pan.
7. Serve immediately with freshly grated parmesan cheese

Notes

The recipe calls for ½ cup of heavy cream and 1 can of evaporated milk, if you want to cut out the heavy cream all together whisk in 1 tablespoon of cornstarch when you add the evaporated milk. That way you still get a thicker sauce.

Did you make this recipe? Don’t forget to snap a photo of it and tag #twosisterskitchens on social media! We would love to see what you’re making!

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