Recipe by conniecooks
This is quick & easy and so good. It could be a side or a quick light meal. You can use a variety of mushrooms (like shitake, cremini, and oyster), or buy a tray presliced if you are in a hurry.
Top Review by Patricia in Calgary
This was a very good way to serve gnocchi. I used spinach and followed the recipe to the tee (something I usually don't do very well). My guests enjoyed the dish quite a lot. I think the next time I make this...and I will make this again...I will just add the peas frozen rather than cooked. By the time the gnocchi had browned, the peas looked a little sorry. I think I will add a little more marsala wine too. I could not really distinguish the taste of the wine. Thanks for posting this recipe.
- 1 lb fresh gnocchi
- 1 1⁄2 cups frozen peas
- 1⁄3 cup unsalted butter
- 2 tablespoons marsala wine
- 2 garlic cloves, finely minced
- 3 cups sliced mushrooms
- 1 tablespoon fresh thyme
- 2 cups roughly chopped spinach or 2 cups arugula
- salt & pepper
- grated parmesan cheese, at serving
Directions See How It's Made
- Cook the Gnocchi in salted water as package directs. When almost done add the peas to the pot. Bring back to a boil and simmer for two minutes. Drain peas and Gnocchi.
- In a large frying pan melt butter on medium heat and gently cook until it browns. (about two minutes).
- Add mushrooms,and thyme. Cook till mushrooms are slightly golden.
- Stir in garlic and marsala.
- Add greens, pasta, and peas.
- Toss gently to coat with brown butter.
- Increase heat slightly to lightly brown edges of gnocchi. (do not stir at this point).
- After about two minutes check to make sure there is some browning, flip mixture over and brown the other side. Again do not stir.
- Serve immediately with salt and lots of fresh ground pepper, and lots of freshly grated Parmesan cheese.