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Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
This creamy dairy sauce paired with chestnuts, teriyaki, mushrooms, and Tuscanini Gnocchi is delicious.
2 packages Tuscanini Cauliflower Gnocchi
3 tablespoons unsalted butter
2 small shallots, sliced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 (3-ounce) package Gefen Roasted Chestnuts, halved
4 ounces mushrooms, sliced
2 tablespoons sweet teriyaki sauce, such as Lachoy
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for finishing
fresh parsley (optional)
Cook cauliflower gnocchi according to package instructions and set aside.
Melt butter in a frying pan over medium heat. Add shallots and sauté until translucent. Add garlic and sauté until fragrant, about 30 seconds.
Add chestnuts and mushrooms, reduce the heat to low, and continue sautéing for two more minutes. Add teriyaki sauce, salt, pepper, and garlic powder. Mix well to combine.
Add heavy cream and mix well, then bring to a gentle simmer. Add in Parmesan and mix well until melted. Add cooked gnocchi and toss to coat. Serve immediately. Top with some Parmesan and fresh parsley if desired.
Sponsored by Tuscanini
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