Wild Mushroom and Vegetable Gnocchi
- 1/4 ounce dried porcini mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups shiitake and cremini mushrooms, sliced (4 to 5 oz.)
- 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
1. In a small bowl, combine porcini mushrooms with 1 cup very hot water. Cover and allow mushrooms to soften for 30 min, then strain and reserve soaking liquid. Finely chop mushrooms and set aside.
2. 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 cremini 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, about 3 min.
3. Meanwhile, cook gnocchi in simmering water according to package directions and drain.
4. 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. Makes 4 to 6 servings.
- Servings Per Recipe 4
- Fat, total(g)15,
- sat. fat(g)4,
- Percent Daily Values are based on a 2,000 calorie diet