Creamy White Wine Truffle Sauce with Mushrooms, Sundried Tomato, and Gnocchi

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A girl with big dreams who left her hometown in Ohio to chase the sunshine and landed in Austin, Texas nearly 10 years ago. What started as being bored and hungry with a glass of wine, turned into a full-blown business venture.

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Prep Time: 10 minutes

Total Time: 30 minutes


INGREDIENTS

  • 2 TBL unsalted butter
  • 1 medium onion chopped
  • 8 oz sliced mushrooms
  • 4 small garlic cloves chopped
  • 1/2 cup dry white wine
  • 1 cup heavy cream (or half & half)
  • 1/2 – 1 cup shredded truffled pecorino cheese
  • 1/2 cup sundried tomatoes (rehydrated if dried)
  • 1 cup chopped spinach
  • 16 oz gnocchi (able to use any noodle of choice)
  • salt & pepper to taste

INSTRUCTIONS

  1. Boil the Gnocchi: Start by boiling water for the gnocchi. Fill a large pot with water and add a tablespoon of salt. Place it over high heat and cook the gnocchi according to the package instructions.
  2. Sauté Onion and Garlic: In a large frying pan, melt 2 tablespoons of butter over medium heat. Once it’s melted, add the chopped onion to the pan and cook for 3-5 minutes until it becomes translucent. Then, add the chopped garlic cloves and cook for an additional 2 minutes.
  3. Cook the Mushrooms: Add the sliced mushrooms to the pan and continue to cook for 5-6 minutes until they become tender and golden.
  4. Deglaze with White Wine: Pour 1/2 cup of dry white wine into the pan. Let it simmer on medium heat until the wine reduces by half.
  5. Create the Creamy Sauce: To the pan, add the heavy cream, 1/4 cup of pasta water, shredded truffled pecorino cheese, and a pinch of salt and pepper. Stir everything together and allow the cheese to melt into a creamy sauce.
  6. Incorporate Sundried Tomatoes and Spinach: Once the cheese has melted, mix in the roughly chopped sundried tomatoes and spinach. Let the spinach wilt for about 1-2 minutes, then add the cooked gnocchi to the pan.
  7. Final Touch: Adjust the seasoning with salt and pepper to your taste. Give it a final stir and your delicious dish is ready to be served.

THE WINE PAIRING

Transport yourself to the rustic charm of the Tuscan countryside with a wine that harmonizes with the earthy notes of truffle, mushrooms, and sundried tomatoes in this dish. Sangiovese, the region’s signature grape, is the ideal choice. This medium-bodied red wine boasts high acidity, perfectly complementing the earthy flavors we adore in the dish.

Consider these Tuscan wine options to elevate your dining experience:

  • Chianti Classico
  • Rosso di Toscana
  • Vino Nobile di Montepulciano

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