We were out exploring last weekend and happened to stumble across a shop selling fresh homemade pasta. One of our friends here had mentioned it to us and we’re so glad we found it! We decided this unusual form of gnocchi looked interesting, so we asked the shopkeeper what she recommended for a sauce and were told, “butter, cream, and Parmesan.” You can’t really go wrong with those ingredients, so we searched Google for a Parmesan cream sauce and the following is the result of our first Italian cooking adventure, and I will definitely be making this again! Since we are living in temporary housing until our apartment is ready and have a very limited amount of cooking supplies in our kitchen, we also appreciated the simplicity of this recipe.
Ingredients for sauce:
- 1/2 c. heavy cream
- 1/3 c. fresh grated Parmesan cheese
- 3 T. butter (plus 1 T. if cooking mushrooms)
- Parmesan flakes for garnish
- salt and pepper to taste
We asked for enough to serve two people, and were recommended six gnocchi each.
Cooking Instructions:
- Melt butter in pans: 3 T. for the sauce and 1 T. for mushrooms.
- Saute mushrooms in butter. Add cream and parmesan to the melted butter for sauce, stirring constantly until it begins to thicken.
- Cook gnocchi in boiling water for 3 minutes or until they float to the surface.
- Drain gnocchi and return to pan. Add sauce and mix together. Garnish with mushrooms and Parmesan flakes.
Finito! Easy, fast, and most importantly, delizioso! We each had a small portion, but it was very rich and surprisingly filling.
I’ve never been a huge fan of red wine, but ever since we discovered Chianti, it’s become one that I really enjoy. This particular wine was a little on the heavier side, but it complemented the rich taste of the gnocchi well. We don’t consider ourselves wine connoisseurs by any means, but certainly intend on exploring and learning about Italian wine while we’re here. When in Rome…!
Pasta all’uovo Marini
Via Po, 47
00198 Roma
06 855 4134
