Gnocchi smothered in mushrooms
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frozen potato gnocchi |
| 1 | pounds | Assorted mushrooms |
| 6 | tablespoons | Butter |
| 1 | tablespoon | Thyme, chopped |
| ½ | cup | Marsala or port wine |
Directions
1. Bring a large pot of salted water to a boil. Add the gnocchi and stir gently. When the gnocchi float to the top, after about 2 min, scoop them out and place them in a bowl. Cover to keep warm.
2. Meanwhile, thinly slice the mushrooms. Melt 3 tbs of butter in a large frying pan over medium-high heat until bubbly but not brown.
Add the mushrooms and toss to coat with the butter. Add the chopped thyme. Cook, tossing, until the mushrooms are tender, 4-5 min. Add the marsala and boil, stirring constantly, until the liquid is reduced by half, about 2 min.
3. Whisk the remaining 3 tbs butter into the mushrooms and toss the sauce gently with the drained gnocchi.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 130
Submitted By DIANE LAZARUS On 12-29-95