Mushroom Gnocchi with Parmesan Cream Sauce

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A cozy, restaurant-quality meal featuring tender potato gnocchi and sautéed baby bella mushrooms in a rich, creamy Parmesan sauce.

1 (16 ounce) package potato gnocchi

2 tablespoons unsalted butter

8 ounces fresh baby bella mushrooms, sliced

2 teaspoons minced garlic

Salt and pepper, to taste

1 cup low sodium chicken broth

3 tablespoons heavy cream

2 tablespoons all-purpose flour

½ cup shredded Parmesan cheese

Chopped parsley for garnish (optional)

Cook gnocchi according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat.
Add sliced mushrooms and minced garlic. Sauté until tender, about 5-6 minutes. Season with salt and pepper. Remove mushrooms to a plate and set aside.
In the same skillet, whisk together chicken broth, heavy cream, and flour until smooth.
Simmer on low heat for 3-4 minutes, or until the sauce thickens slightly.
Add cooked gnocchi to the sauce and stir to combine.
Stir in Parmesan cheese until fully incorporated. Remove skillet from heat.
Return the sautéed mushrooms to the skillet and mix well. Adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley if desired and serve immediately.

For a vegetarian version, substitute chicken broth with vegetable broth.
Add fresh spinach or kale to the sauce for a boost of greens.
Swap baby bella mushrooms for cremini or shiitake for different flavor profiles.
Use vegan butter and dairy-free cream and cheese alternatives to make it vegan-friendly.
Add a pinch of red pepper flakes for a subtle spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of cream or broth to loosen the sauce; avoid microwaving.

Find it online: https://bitezly.com/mushroom-gnocchi-with-parmesan-cream-sauce/