Delicious pillowy gnocchi swimming in a silky creamy sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms! Oh, this is so good.
Made this tonight, I had everything, used oyster mushrooms and deglazed the pan with white wine. Other than that followed the recipe. It was DELIGHTFUL!!!!
1
Sauté the mushrooms and garlic.
Butter and thinly sliced mushrooms go in the pan – once they’re browned up nicely, garlic comes in to join the party.
2
Add cream, broth, and thyme.
Make those mushrooms into a sauce! Besides the cream and broth, I like to also add a small amount of cornstarch slurry to thicken the sauce a bit so that it really clings to the gnocchi in the pan.
