Gnocchi Smothered In Mushrooms Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Frozen potato gnocchi,
1 tbsp: Thyme, chopped
1 lbs: Assorted mushrooms,
1/2 cup: Marsala or port wine,
6 tbsp: Butter,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pasta/rice