I love gnocchi – a delicious Italian potato dumpling. It’s typically served just buttered with some sage, but sometimes I like to get creative. Here is a recipe that uses fresh mushroom and is seasoned with rosemary and sherry. Add the pork chops and salad on the side and now it’s a meal, not a traditional starter dish and probably one of my favorites!
What you need:
- 4 Pork loin chops
- 16 oz. package of gnocchi (I used one made with mushrooms)
- 4 Tablespoons of butter
- 1 Tablespoon of olive oil
- 4 very large cloves of garlic
- 1 ½ cups sliced cremini mushrooms
- ¾ cup half and half
- ¾ cup cream sherry
- ½ teaspoon lemon pepper
- ¼ cup flour
- ½ teaspoon crushed, dried rosemary
- 1 Tablespoon parmesan (dried in the can)
- Salt to taste
- 4 Tablespoons minced fresh parsley
How to Do it:
First, cook the gnocchi according to the package instructions.
Add the olive oil to a skillet with 1 Tablespoon of the butter and brown the chops on both sides. Move to an oven proof pan and place in a 325 degree oven.
Next, add 2 more tablespoons of butter to the pan and melt. Stir in the mushrooms and the garlic. Cook on medium-low until the mushrooms begin to brown, but be careful not to burn the butter.
Stir in the flour to make a rue, then gently stir in the sherry, loosening all the cooked bits at the bottom of the pan. Add the cream and stir. As the sauce starts to thicken, add the rosemary, lemon pepper and salt.
Remove the chops from the oven and pour about 4 – 6 Tablespoons of the drippings into the sauce. Stir.
When the sauce is thickened, stir in the gnocchi and parmesan and cook until it is well coated and hot.
Serve garnished with the parsley.
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