Most of us prepare gnocchi with mushrooms using white cooking cream as the base of the sauce, which is really not healthy all – but what can we do when we like it that way?
That’s where I came up with the idea to present you with this, healthier recipe, no less delicious and interesting – my special mushroom gnocchi without cream recipe. Especially since I don’t always have cooking cream in the fridge, and at least the store isn’t close to me, I don’t think I always have mushrooms in the fridge, but I often buy them at the market on Saturdays, so I have wine and butter at home. ❤️
An additional kick to this recipe are truffles – I used Zigante white truffle butter and whole truffles in a jar which, of course, can’t replace fresh truffles but are great as a decoration and still elevate the dish a bit.✨
At home, I love to eat dishes like this with arugula or chicory and I always make sure to add a lot of padana or parmesan branches. Together with a good glass of wine, this combination is perfect!
No Cream Mushroom Gnocchi Recipe
My mushroom gnocchi no cream recipe is healthy and simple to make, and shouldn’t take much of your time. You can play with the ingredients, spices and ratios as you like.
To get started with this amazing recipe for this mushroom gnocchi without cream, follow my instructions below.
I feel so excited about sharing this amazing recipe with you! ✨
Mushroom Gnocchi Without Cream
- 500 g gnocchi
- 3 tbsp olive oil
- 1 red onion
- 1 clove garlic
- 500 g mushrooms
- 1 dcl red wine
- 300 ml water
- 2 tbsp zigante butter with white truffle
- 2 tbsp plain butter
- 1/2 lemon juice
- a pinch of salt, pepper, fresh thyme or sage leaves
- a little bit of grana padamo or parmesan (for serving)
- few zigante whole truffles in a jar (for serving)
If you are going to use truffles from a jar, you must first take them out of the jar and leave them on a paper towel for about 10 minutes to drain.
In the meantime, put the gnocchi to cook according to the instructions on the bag (or knead your own).
In a deep frying pan, fry the chopped red onion in olive oil, after it softens, add the crushed garlic, fry briefly to smell.
Wash, chop or grate the mushrooms and add them to the pan. Fry them for about 10-15 minutes. The mushrooms will first release water, stir occasionally, allow all the water to evaporate and then further roast the mushrooms in a pan.
Only then add wine and water, let it cook for about 5-10 minutes, or until the amount is reduced by half and the alcohol evaporates.
Add butter, lemon juice and spices.
You can also add grana padano or parmesan directly to the sauce or add it to the plate when serving.
Drain the cooked gnocchi and add them to the pan, mix everything well.
Serve as desired with salad (or without), with cheese and chopped truffles.
And here you go! Your no cream mushroom gnocchi are done and ready to be served! ????
And as always, thanks so much for reading through my mushroom gnocchi no cream recipe ❤️
As I mentioned in my other post, I just adore writing on this blog and sharing these recipes with you. In my humble opinion, these delicious flavors are not only great for your body, but it is a combination of little things in life that makes life more interesting and exciting to live. Life is beautiful and I feel just so grateful to be able to share some of that beauty with you in this special way through this blog.
Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!
– Luka
I absolutely love these! Thanks Luka!