This creamy & rich sauce is easy to make and pairs great with any pasta (or even risotto).
1 tablespoons unsalted butter
250g mixed mushrooms (I use king oyster mushroom & brown mushroom)
1 shallots, minced
1 clove garlic, minced
1 teaspoons fresh minced rosemary
½ teaspoon fresh thyme leave
½ teaspoon salt
freshly cracked black pepper to taste
180 ml chicken stock
100 g creme fraiche
gnocchi, cooked
DIRECTIONS:-
1. In a large skillet set over medium heat add mushrooms, shallots and garlic. Cover the pan, stirring every few minutes or so, until the mushrooms start to soften and release their moisture.
2. Stir in minced rosemary, thyme leaves, salt, black pepper and chicken stock.
3. Saute mushrooms until they are soft and the liquid is cooked down by a little less than half.
4. Cover the mushrooms and keep warm while you prepare the gnocchi.
5. Set a large pasta pot filled with salted water over high heat. Once the water is boiling add in the gnocchi and cook just until it floats to the surface and then drain.
6. While the gnocchi is cooking, stir in creme fraiche to the mushroom mixture until combines and becomes creamy. Check & adjust seasoning.
7. Stir in gnocchi and serve immediately.
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