Creamy Mushroom and Pea Gnocchi

Creamy Mushroom and Pea Gnocchi

Creamy Mushroom and Pea Gnocchi


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Serves
4
Prep
15
Cook
15
Ingredients

2 (1 pound) packages Nocca gnocchi

1 Tablespoon Balducci’s Extra Virgin Olive Oil

2 Tablespoons butter

2 Tablespoons minced shallots

12 ounces baby portabella mushrooms, quartered

1 Tablespoon minced garlic

½ cup dry white wine

¾ cup heavy cream

2 Tablespoons minced fresh thyme

¼ cup pasta water

1 cup petite peas, thawed

½ cup grated parmesan cheese

Directions

Cook the gnocchi according to the package, reserving ¼ cup of the pasta water.

Add the olive oil and butter to a medium sauce pan over high heat.  Add the shallots and mushrooms, season with salt and pepper, and saute for 2 minutes.  Add the garlic and saute for 30 seconds.  Add the wine and cook until reduced, about 4 minutes.  Add the heavy cream and the thyme and simmer for 5 minutes more.  Add the pasta water and peas and cook for 2 minutes more.  Add the parmesan cheese and gnocchi and toss to combine.  Serve immediately.