Home » Comfort Food » Browned Gnocchi in a Wine, Vegetable, Cream Sauce

Browned Gnocchi in a Wine, Vegetable, Cream Sauce

I went to a restaurant in DC and had this amazing gnocchi dish…I didn’t even think i liked gnocchi, but this was amazing. Needless to say, I came home and attempted the replicate the dish. I’ll be honest, this was my second try, but as with everything, practice makes perfect right? So here is my second try, and I must say, it is very yummy. My husband had never had gnocchi before (he kept calling it ‘nookie’ but thats a completely different story), but he thought it was great, and even asked for seconds! Success!

As with everything, there is always room for your own interpretation, feel free to add a little more of all the vegetables, deepening on what you like. Also, I found that browning the gnocchi ensures that its not gummy in the final product, and instead like a nice morsel of heaven.


  • 3 c of pre-made gnocchi
  • 1 square inch of parmesan, rind on
  • 1/2 c of heavy whipping cream
  • 2 c of reserved gnocchi water (don’t worry, I’ll explain this later)
  • 20 spears of asparagus, follow these instructions on how to correctly buy and break asparagus
  • 3 c raw spinach
  • 4 slices of pancetta, chopped  (I would have added more, but thats all I had)
  • 2 cups wild mushrooms, (I used baby bella and shitake)
  • 5 tbsp olive oil
  • 1 tbsp butter
  • 1/2 of chopped onion
  • 4 cloves garlic, chopped
  • 1/2 c white wine
  • 1 tbsp flour mixed thoroughly into 1/2 c of water
  • 2 cups worth of concentrated bouillon (I like this one from Trader Joe’s, unfortunately you can’t buy it online though)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  1. In a small sauce pot boil 5 c of salted water, once the water begins to boil add the gnocchi. Continue to cook the gnocchi until they begin to float and rise to the top of the water.  Approximately five minutes or so. Reserve two cups of the gnocchi water, and once they all rise, remove from the water and place in a strainer to drain.
  2. In a separate sauté pan place 1 tbsp olive oil, and 1/3 of the cooked gnocchi. Cook for five minutes until browned, and then flip each individual gnocchi over, to allow to brown on other side (I used chopsticks to flip them over because I felt it was much easier that way.)  Repeat with the remaining gnocchi until it is all cooked. Set aside.
  3. In a small pot boil5 cups of salted water, once boiling add the asparagus. Cook for 7-10 minutes, or until asparagus turns bright green. Remove from pot, and let cool. Once cooled, cut at an angle into 1 inch sections. Set aside.
  4. In a separate sauce pan, add 1 tbsp olive oil and the chopped pancetta. Stir periodically until browned, and then remove from pan. Set aside.
  5. In the same pan add the chopped onion, cook for three minutes, then add the chopped garlic. Continue to stir periodically, after five minutes add the chopped mushrooms. Continue to stir until thoroughly mixed.
  6. Add 1 tbsp butter to the onion/mushroom mixture and stir until butter is all melted.
  7. Add the wine, and gnocchi water and cook until reduced by half. (Watch the water lines on the inside of the pot, you’ll be able to tell when its reduced.)
  8. Once reduced, add the cream and flour/water mixture to the pan, stirring quickly until evenly mixed and not clumpy.
  9. Taste the sauce, and add salt and pepper as apporpriate.
  10. Return the pancetta to the pan, making sure to stir in completely. Add the spinach to the sauce, and stir until it begins to wilt. Add the chopped asparagus to the sauce, and stir.
  11. Add the gnocchi, toss again, and enjoy!

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