This was a super-yummy, super-easy meal. We declare it perfect for clean eating post-racing.
Toasted Gnocchi with Mushrooms
Discovered here
- 1 pkg (uncooked) potato gnocchi
- 8 oz baby bella or white button mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 3 T butter
- 2 T minced garlic
- 2/3 c dry white wine
- 1/2 c roughly-chopped fresh basil leaves, loosely-packed
- 1/2 c freshly-grated Parmesan cheese
Cook gnocchi according to package directions. Drain and set aside.Melt butter in a large pan over medium-high heat. Add mushrooms and saute for approx 3 minutes, until mushrooms are soft and slightly browned. Add in the cooked gnocchi and garlic. Continue cooking, stirring occasionally, until garlic is fragrant and the gnocchi is lightly toasted and browned around the edges. Add in wine and thoroughly stir mixture. Continue cooking for 3-4 minutes, until the wine has reduced by half. Remove pan from heat, stir in basil and Parmesan until combined.Serve immediately, garnished with extra Parmesan if desired.