Gnocchi and Wild (at Heart) Sautéed Mushrooms

This is just delicious. I don’t do high fat high carbs at the same time often unless it’s a cake or baked goodie but I was feeling luxurious and wanted to make something lush for my husband. This dish is a simple beauty, looks stunning plated will impress at a dinner party. I have also put the same dressing over a simple baked chicken breast or a ribeye steak and it turns out delish.


Ingredients I Used

2 leeks

1/3 c Marscopon

1/4 c grated parmesan

2 cups + wild mushroom assortment ()

Kosher Salt & Black Pepper to taste

16 oz (or 4 chicken breasts)

2 tbs butter

3 cups potato gnocchi

4 cloves of garlic

Fresh thyme to taste (I love thyme, I use about 1/2 tbs of the leaves)

Fresh oregano 1-2 tbs chopped

Fresh parsley for garnish


For Those Tracking Their Diet

Serves 4

Total calories 558 per serving

Protein 28.6

Carbohydrates 30

Fat 36.7




This Is how I Made It


Follow the directions for cooking your gnocchi. They are different, some call for frying them, some call for cooking them in a low boiling like a noodle. Drain and set aside.


Cube the chicken and cook with one of the tbs of butter a large sauce pan on medium high. Throw in the chopped garlic, salt and pepper. Set aside.


On medium heat, in a large sauce pan sauté your wild mushrooms in the other tbs of butter. I like to leave the mushrooms in their shape rather than chopping them up too much because they are so pretty plated. Add your thyme and chopped leak (remember to only use the white of the leak). Turn your heat to low after getting a slight brown to your mushrooms, add the parmesan, chicken, marscapon, oregano and salt and pepper to taste, you can choose to add the gnocchi and fold into the mixture or top the gnocchi. Garnish with fresh parmesan and chopped fresh parsley.


This is absolutely perfection with grilled asparagus and a squeeze of lime or an arugula salad.





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