Creamy Gnocchi with Sautéed Mushrooms and Peas

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Gnocchi is one of our favorite comfort foods and this recipe is one of the best ways to enjoy everyone’s favorite pillowy pasta. Made with mushrooms and peas, cream and Parmigiano Reggiano, and a generous squeeze of fresh lemon juice to cut through the richness, this creamy gnocchi is one for the books.

1 lb. uncooked gnocchi

4 Tablespoons unsalted butter, divided

2 Tablespoons extra virgin olive oil

1 lb. cremini mushrooms, sliced ¼" thick

2 cloves garlic, minced

1 cup frozen peas

½ cup heavy cream

1 cup finely grated Parmigiano Reggiano, plus more for serving

juice of 1 lemon

kosher salt and fresh cracked pepper

Directions at femalefoodie.com

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