Wild Mushroom and Vegetable Gnocchi

By Pooh

Ingredients

• 1/4 ounce dried porcini mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 cups (4 o 5 oz) shiitake and
• cremini mushrooms, sliced
• 8 ounces asparagus, trimmed and
• sliced into 2-inch pieces
• 1/2 red onion, thinly sliced
• 1/2 teaspoon kosher salt
• 1 pound refrigerated or frozen
• gnocchi
• 1 cup frozen baby sweet peas,
• thawed
• 1/2 cup toasted almonds, coarsely
• chopped
• 1/4 cup finely shredded Parmesan or
• Asiago cheese

Preparation

Step 1

In a small bowl, combine porcini mushrooms with 1 cup very hot water. Cover and allowmushrooms to soften for 30 minutes, then strain and reserve soaking liquid. Finely chop mushrooms and set aside.

Prepare a large pot of lightly salted water to cook gnocchi; bring to a simmer but do not cook pasta yet. In a skillet over medium-high heat, combine
butter and olive oil until melted. Add shiitake and mushrooms and cook, stirring occasionally until soft and just golden; transfer to a plate. Combine asparagus and onion in skillet, season with salt and cook until onions are just soft, aboout 3 minutes.

Meanwhile, cook gnocchi in simmering water accordiing topackage directions and drain.

Add chopped porcini, cooked mushrooms and the peas to skillet and heat through. Toss with gnocchi, almonds and cheese. Add 2/3 cup porcini liquid to create sauce and serve with extra cheese.