23 May 2011

Gnocchi with Bacon, Oyster Mushrooms, Peas & Cream


A rich and flavorful meal that's quick and easy to prepare. It sounds completely decadent, but it relies on a small quantity of a few basic ingredients. Gnocchi is simple enough to make but there are many great fresh or frozen varieties available at better grocery stores. Look for it near the cheese in the refrigerator or freezer cases.

Serves 4
Prep 10 minutes
Cooking time 10 minutes

From the barnyard:
1/4 cup heavy cream
fresh-grated Locatelli or other variety of hard Italian cooking cheese
2 strips thick-cut bacon cut into small cubes

From the garden:
1/2 cup petit peas, fresh or frozen, cooked (skip the canned peas for this dish, please)
1/2 cup chanterelles, oyster or morel mushrooms,  halved
1 clove fresh garlic, minced
micro-greens for garnish if desired

From the pantry:
2 cups fresh or frozen gnocchi
Fresh ground pepper to taste

Heat a small amount of olive oil in a sauté pan and add bacon, cooking until brown. Add mushrooms and sweat until soft, about 5-6 minutes. Add garlic and cook until fragrant, approximately 30 seconds. Remove from heat and add cream, cheese and peas, stirring to thicken. Pepper to taste. This dish should not require salting because of the cheese.

Meanwhile, cook gnocchi as directed, about three minutes, then drain and set aside. Do not rinse, as it removes the starch which helps to further thicken the sauce. Gently fold cream sauce into gnocchi with spoon. Serve with more grated cheese. The dish shown is garnished with micro-greens and served on a bed of extra peas.


  1. This looks delicious...mushrooms and peas go very well together...

  2. I love the bright green peas against the creamy gnocchi... and mushrooms & bacon? I'm there!
    - Brittany


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