Gnocchi Triad

Tree kinds of earthy mushrooms complemented by a light, winebased sauce combine with quick cooking potato gnocchi in this terrific vegetarian dish. Its a great stick to your ribs meal on a cold night

Gnocchi Triad
Gnocchi Triad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    tsp salt

  • 1

    (16 oz) pkg vacuum packed potato gnocchi

  • 1/4

    cup olive oil

  • 1/2

    cup diced onion

  • 1

    cup sliced baby bella mushrooms

  • 1

    cup sliced cremini mushrooms

  • 1

    cup sliced white mushrooms

  • 4

    sprigs fresh thyme

  • 1/2

    cup white wine

  • 1/2

    cup chicken broth

  • 2

    tbsp unsalted cold butter, cut inot pieces

Directions

1. Bring large pot of hot water to boil over high heat. Add salt and gnocchi and cook until gnocchi float to top, about 4-5 mins. Drain throughly. 2. Meanwhile, in large skillet over medium, heat olive oil. Add onion and sliced mushrooms. Pull leaves from thyme and stir into mushroom mixture. 3. increase heat to medium high and cook until mushrooms release most of their liquid and begin to brown, 5 mins. 4. Stir wine and chicken broth into mushrooms. In crese heat to high. Boil until liquid is reduced by half. Remove from heat and quickely whisk in cold butter to thicken sauce. Transfer gnocchi to large serving bowl. Pour on sauce, toss to coat and serve.

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