Thursday, September 29, 2011

Gnocchi with Two Sauces

Gnocchi with a Mushroom and 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. oh my goodness, these both sound just divine. i love gnocchi, especially homemade + both of the sauces are the perfect complement to gnocchi. that would've been a hard throwdown to judge for sure!

  2. Amy - They were so different it was hard to judge. Thanks for the comments.