Wednesday, September 28, 2011

Gnocchi Two Ways

Gnocchi with a Mushroom Arugula Sauce
Gnocchi with a Lamb Ragu

This past weekend we had a Gnocchi throw down. With two wanna be chefs in the house there is always room for some healthy competition. We started with some homemade Gnocchi... Yes, we are crazy enough to make Gnocchi from scratch. Then came the sauces. I made a Mushroom Arugula sauce while the hubby made a Lamb Ragu. The throw down was considered to be a tie... mostly because the participants wanted to come back and eat at our house again.

Mushroom Arugula Sauce

3 cloves garlic, minced
 2 cups beef broth
4 large portobella mushrooms, chopped
3/4 cup butter
1/4 cup heavy cream
1/2 cup arugula 
salt & pepper to taste
1/2 teaspoon white truffle oil 
parmesan to garnish

Melt butter in a large skillet. Add minced garlic and saute for 2 minutes. Add chopped portobella mushrooms. Saute for 3-5 minutes. Add beef broth and cook for 15 minutes or until the sauce has reduced. Add in Arugula, salt & pepper. Cook for another 3 minutes. Stir in the heavy cream.  Add homemade or store bought Gnocchi to the sauce. Drizzle with truffle oil and garnish with parmesan cheese.


  1. Thanks for commenting at Hill Country Mysteries, it led me to your gnochi post, which looks way too good. I'm voting on the side of mushroom arugula sauce (based on the pictures and the idea of an arugula bite sparking the earthy fullness)...wonder if I could get that essence in a skinnied down variation thickened with flour.

  2. PS You're running the lamb recipe next?

  3. To be honest the sauces were so different it was hard to compare the two. I like the earthiness of mushrooms and arugula as well.

    You probably could thicken it with flour and still get a similar flavor. That is a good idea.

    I should post the Lamb Ragu...gotta get the recipe from the hubby.

    Thanks for stopping by.