Gnocchi with Mushrooms and Cipollini Onions
This satisfying dish boasts the earthy flavor of mushrooms and sweet cipollini onions. Elegant in its simplicity, it's a delicious meal to enjoy on a chilly evening and it makes a lovely dinner for date night. We like to serve this with a simple side salad. This recipe makes 2 servings but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
8 ounces store-bought gnocchi
1 pound cipollini onions, peeled and trimmed (*see cook's note)
8 ounces brown mushrooms, brushed clean and halved lengthwise
2 cloves garlic, minced or grated
2 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon heavy cream
Salt and pepper, to taste
Freshly grated parmesan and chopped Italian parsley, for serving
1 pound cipollini onions, peeled and trimmed (*see cook's note)
8 ounces brown mushrooms, brushed clean and halved lengthwise
2 cloves garlic, minced or grated
2 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon heavy cream
Salt and pepper, to taste
Freshly grated parmesan and chopped Italian parsley, for serving
Directions
Preheat your oven to 325 F.
Melt butter and oil together in a heavy, oven-proof skillet on the stove top. Add onions and toss to coat the onions with the fat. Season with salt and pepper. Transfer onions to the oven and roast for 15 minutes. Remove pan from oven and add mushrooms; toss to combine the onions, mushrooms and pan drippings. Place back in oven and continue to roast for another 15-20 minutes; the onions should be golden and caramelized and the mushrooms should be tender and brown on the edges. Once the onions and mushrooms are done, remove from oven, add garlic, toss and place back in oven for two more minutes. Remove from the oven.
The last ten minutes that the onions and mushrooms are cooking, bring a pot of water to a boil and cook gnocchi to al dente according to package instructions and drain.
To assemble the dish, toss the gnocchi with the cream and mushroom/onion mixture. Garnish with parmesan and parsley and serve.
*Cook's note: To peel the cipollini onions, immerse the onions in a pot of boiling water and cook for two minutes. Drain and immediately shock the onions in a bath of ice water. Slice off the ends of the onions with a sharp paring knife. Squeeze each onion gently and the skin will slip off easily.
Melt butter and oil together in a heavy, oven-proof skillet on the stove top. Add onions and toss to coat the onions with the fat. Season with salt and pepper. Transfer onions to the oven and roast for 15 minutes. Remove pan from oven and add mushrooms; toss to combine the onions, mushrooms and pan drippings. Place back in oven and continue to roast for another 15-20 minutes; the onions should be golden and caramelized and the mushrooms should be tender and brown on the edges. Once the onions and mushrooms are done, remove from oven, add garlic, toss and place back in oven for two more minutes. Remove from the oven.
The last ten minutes that the onions and mushrooms are cooking, bring a pot of water to a boil and cook gnocchi to al dente according to package instructions and drain.
To assemble the dish, toss the gnocchi with the cream and mushroom/onion mixture. Garnish with parmesan and parsley and serve.
*Cook's note: To peel the cipollini onions, immerse the onions in a pot of boiling water and cook for two minutes. Drain and immediately shock the onions in a bath of ice water. Slice off the ends of the onions with a sharp paring knife. Squeeze each onion gently and the skin will slip off easily.
Looking for inspiration? Try these recipes:
Holiday Reset Chicken Salad
Open-faced Shallot, Bacon and Roquefort Sandwiches
Cool as a Cucumber Dip
