Sautéed Gnocchi with Shimeji Mushrooms is a toothsome preparation. Shimeji Mushrooms take the flavour of this dish to another level. Sprinkle grated parmesan cheese for an extra taste. You can use ready made gnocchi or make gnocchi from the scratch for this recipe.
Here are the steps for a beautiful meal;
Preparation Time 15-20 minutes
Cooking Time 10 mins. (boiling) + 15 mins. (cooking in oil)
Main Ingredients Gnocchi and Shimeji Mushrooms
Level Of Cooking Medium
- Gnocchi 300 grams
- Shimeji Mushrooms 200 grams
- Sliced Garlic 3 cloves
- Olive Oil for frying
- Chopped Green Beans 50 grams (optional)
- Chopped Carrot 50 grams
- Vertically Sliced Green Chilli 2 (optional)
- Salted Butter 1 tablespoon (or more)
- Black Pepper a pinch
- Salt to taste
- Grated Parmesan Cheese 1/2 cup for seasoning
Bring a pot of water to boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.
Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add garlic. After a minute add carrot and green beans (if using). Sauté till half cooked. Then add shimeji mushrooms and cook for 5-7 minutes (or until the mushrooms are cooked and vegetables still crunchy and not too soft). Add the gnocchi with salt and black pepper powder to taste and sauté for 1–2 minutes on each side until slightly browned.
Add a knob of butter an green chilli to the pan. Toss to heat through.
Serve hot with grated Parmesan cheese.
[PS: You can store the excess boiled and drained gnocchi in the refrigerator for 2-3 days and can toss them in olive oil/butter and any other ingredient of your choice as and when you like.]
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