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Cacio E Pepe Mushroom Gnocchi

Golden gnocchi, buttery mushrooms, and a silky, peppery Parmesan cream sauce, all made in one pan. A creamy twist on cacio e pepe for cozy nights that call for something a little extra

Total time
30 min
Serves
2
Published
Recipe by
Saba
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Cacio E Pepe Mushroom Gnocchi

The recipeDine in Colors

Cacio E Pepe Mushroom Gnocchi

Prep
5 min
Cook
25 min
Total
30 min
Serves
2

Ingredients

  • 16 oz Potato gnocchi
 (shelf-stable or refrigerated)
  • 4 oz Lion’s mane, torn
  • 4 oz Oyster mushrooms, torn
  • 1 Small shallot, finely chopped
  • 2 Garlic cloves, pressed or minced
  • 2 tbsp Extra virgin olive oil, divided
  • 1 tbsp Unsalted butter
  • ⅓ cup Heavy cream
  • ½ cup Freshly grated Parmesan or Pecorino Romano, plus more for serving
  • 1½ tsp Freshly cracked black pepper
  • ⅓ cup Warm water
  • Salt, to taste
  • Chopped parsley, optional

Instructions

  1. Step 1Heat 1 tbsp oil in a large skillet over medium-high heat. Add gnocchi straight from the package. Cook for 5 to 7 minutes, tossing occasionally, until golden and tender. Transfer to a plate
  2. Step 2Add remaining oil and mushrooms. Sear undisturbed for 2 to 3 minutes per side. Season lightly with salt; reserve a few for topping
  3. Step 3Reduce heat to medium. Add butter, pepper and shallot; cook for 2 to 3 minutes. Add in garlic for 30 seconds
  4. Step 4Lower heat add in cream and warm water, scraping up browned bits. Simmer for 1 to 2 minutes. Turn off heat; gradually stir in cheese until smooth
  5. Step 5Return gnocchi and toss, adding warm water as needed. Taste for salt. Top with reserved mushrooms, extra cheese, pepper, and optional parsley

https://www.dineincolors.com/recipes/cacio-e-pepe-mushroom-gnocchi

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