Toasted Gnocchi with Mushrooms, Basil and Parmesan
Ingredients
The gnocchi and mushrooms
-
1
pound
potato gnocchi
-
8
ounces
baby bella or white button mushrooms, sliced
-
8
ounces
shiitake mushrooms, sliced
The sauce
-
3
tablespoons
butter
-
3
cloves
garlic, minced
-
⅔
cup
dry white wine
-
½
cup
fresh basil leaves, loosely-packed
-
½
cup
freshly-grated Parmesan cheese, plus extra for serving
Instructions
- Cook gnocchi according to package directions in salted boiling water, then drain and set aside.
- Melt butter in a large sauté pan over medium-high heat, add mushrooms, and sauté until soft and slightly browned.
- Add the cooked gnocchi and minced garlic to the pan, stirring until the garlic is fragrant and the gnocchi is lightly toasted.
- Carefully add the wine, stir well, and cook until the wine reduces by half.
- Remove from heat and stir in fresh basil and Parmesan until combined.
- Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
18g
Total carbohydrates
60g
Total protein
12g
Sodium
700mg
Cholesterol
30mg
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