I just got home. It’s late. It’s time for dinner and I am starving.  And I have no idea what I am going to eat. I think about what I have to work with. I do have a package of gnocchi… Maybe I could do something with it.

A little search in my bookmarked recipes, and I’m in the kitchen making a quick, delicious dinner:

Creamy Mushroom Gnocchi

Adaptation of Fresh Gnocchi with Mushroom Cream Sauce, The Culinary Chronicles

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups sliced cremini mushrooms
• 3 cloves garlic, pressed
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1 cup vegetable broth
• 1/4 cup cream
• 1 tbsp cornstarch mixed with 1 tbsp water
• 1 package (500g) gnocchi
• Parmesan cheese (optional)

Directions: Bring a large pot of water to a boil. Meanwhile, make your sauce.

Melt butter with olive oil in a saucepan over medium heat. Add mushrooms, garlic, parsley and thyme and cook until tender. Add stock an increase to medium-high heat. Once the stock comes to a boil, reduce to medium heat and add cream and cornstarch mixture. Bring back to a boil and cook on medium-low for 2-4 minutes.

Add gnocchi to boiling water and cook according to package directions (usually takes 2-3 minutes, like the sauce! ).

Add gnocchi to the sauce and mix. Serve garnished with parmesan if desired.

Serves 3-4

This sauce is extra-mega-quick-and-easy to make. And so, so good. It tastes like Campbell’s cream of mushroom soup with MORE mushrooms. And with gnocchi .