Gnocchi with Creamy Mushroom Sauce

• butter↗2 tablespoon
• white button or baby bella mushrooms, cut into thin slices↗16 ounce
• salt↗0.5 teaspoon
• cloves garlic, thinly sliced↗3
• chicken broth↗1.5 cup

  + an additional 1/4 cup as needed

• heavy cream↗0.75 cup
• sprigs fresh thyme↗3
• cornstarch dissolved in 1 tablespoon cold water1 tablespoon
• Parmesan cheese↗0.25 cup
• two 16-ounce packages gnocchi, prepared according to package directions (I use DeLallo and I love their mini-size gnocchi for this!)16

Step-by-step instructions

1. 1

   Cook the mushrooms and garlic: Melt the butter over medium heat. Add sliced mushrooms; sauté until golden. Once they’re golden, add salt – this will draw out some of the water. Cook the mushrooms down so some of the water can evaporate. Add garlic and sauté for 2-3 minutes, until fragrant.

2. 2

   Make your sauce: Add broth, cream, and thyme. Bring to a simmer and let it cook for 5-10 minutes. Add cornstarch slurry to thicken. (This is a good time to boil your gnocchi if you haven’t already.)

3. 3

   Add your gnocchi : Remove thyme sprigs from the sauce; add Parmesan and stir to melt it in. Add your cooked gnocchi and gently stir to combine. Season with salt and pepper; add additional broth if needed to keep the sauce nice and silky.

4. 4

   You’re done! Yum. Scoop hot, steamy, saucy gnocchi into bowls, top with Parm, salt, and pepper, and enjoy your life.