Wild Mushroom Gnocchi

Updated: Jan 29


Vegetable Oil

Unsalted Butter

½ white onion, peeled and small dice

4 cloves garlic, peeled and minced

1 T Spice Merchants Laguna Beach “Mushroom Mania Blend” (dried wild mushrooms, dried chives, dried thyme, salt)

1 t Crushed Red Chili Flakes

1 lb cremini mushrooms, cleaned and stemmed, sliced

½ C dry white wine

1 C heavy cream

1 lb gnocchi

Flat leaf Parsley, rough chop

Chives, sliced

Parmesan, shave fresh overtop when served


Heat pan on medium, add 50/50 butter and vegetable oil to coat. Saute onions until lightly golden, add garlic saute until fragrant. Add spice blend and pepper. Stir.

Add mushrooms, saute, then add additional butter and continue to saute until mushrooms begin to shrink. **Mushrooms are the sponges of the food world, when you add additional butter they will replace their water with the butter adding a delicious richness.**

Add white wine to deglaze the hot pan and stir, be sure to scrape the bottom of the pan. Reduce until the wine is almost gone. Taste and adjust for seasoning.

Lower heat to as low as it will go. Slowly stir in cream.

In a pot of boiling salted water, boil gnocchi until cooked through. Strain and toss into hot mushroom cream sauce.

Serve in bowls, garnish with chopped parsley or chives, and shaved parmesan. Be sure to pile mushrooms on top!


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