Creamy Gnocchi

Notes: This recipe did not turn out as good as it looked. This was probably most likely due to the fact that I did NOT cook the gnocchi correctly, but I remember that the sauce was maybe a little too much if you catch my drift. Maybe add less brie? There was something slightly off that I will have to iterate on.

Ingredients

• 500 grams gnocchi, uncooked
• A few mushrooms
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup Parmesan, freshly grated
• 100 grams Brie, thinly sliced with the rinds removed
• 1 tablespoon butter
• Salt and pepper to taste
• Optional: fresh parsley to garnish, chopped

Directions

1. Cook gnocchi according to the directions on the package. Reserve ½ cup of the starchy pasta water before draining.
2. Heat olive oil in a large saucepan or skillet on medium-high. Add shallots and cook until golden, about 5 minutes.
3. Reduce heat to medium and add garlic. Cook until fragrant, 2–3 minutes.
4. Add heavy cream and starchy pasta water and cook until the sauce starts to thicken, stirring occasionally.
5. Add Parmesan, Brie and butter and stir until the cheese has melted and the sauce is thick. Season to taste with salt and pepper.
6. Add cooked gnocchi and toss to coat in the sauce. Serve with fresh parsley.