Gnocchi is the potato equivalent of pasta. They’re little round mashed potato ovals that boil in less than five minutes. They’re soft, gooey, and buttery, and mix well with a large palette of flavors. For this dish, I combined crimini and button mushrooms, but you can use any variety of mushrooms (portobello and chanterelle would be delectable). A healthy serving of melted butter, thyme, garlic, grated parmesan, and crumbled bacon, make this dish a mouth watering alternative to weekday pasta.
- 1 package potato gnocchi
- 2 cups chopped mushrooms of your choice
- 5 cloves garlic, minced
- 2 tsp. fresh thyme
- 1 stick of butter
- 3 strips of bacon
- 1/2 cup of beef broth
- 1/2 tsp. of red pepper flakes
- Parmesan cheese, to garnish
- Salt and pepper, to taste
Cook bacon over medium heat until crispy. Drain on paper towels and let cool.
Meanwhile, chop vegetables.
In the same pan you cooked the bacon in, reduce heat to low and melt half a stick of butter. Saute mushrooms in melted butter for 5-7 minutes, until tender. Add garlic and thyme and cook for an additional 1-2 minutes.
Add beef broth and the rest of the butter. Season with salt, black pepper, and red pepper flakes.
Meanwhile, while all of this is happening, bring salted water to a boil in a separate pot. Pour in gnocchi, and cook until it floats to the surface.
Remove with a slotted spoon and add to the pan with the mushrooms. Remove from heat and toss until well coated.
Serve gnocchi immediately. Top with grated parmesan and crumbled bacon.
Other substitutions you can make: you can use pancetta instead of bacon, for a slightly fancier take. You can also use fresh sage instead of OR in addition to the fresh thyme. You can brown the butter to add a nuttier flavor to the dish, but be careful – browning butter is not as easy as it sounds, and it can quickly go from subtly nutty to bitterly burnt.