Gnocchi With Broccoli And Mushrooms

• 3 tablespoons olive oil
• 12 ounces assorted mushrooms or 12 ounces white mushrooms, sliced
• 1 teaspoon salt
• 1 tablespoon minced garlic
• 1 cup canned fat free chicken broth
• 2 bunches broccoli, trimmed, halved
• 1/4 teaspoon crushed red pepper flakes
• 1 (16 ounce) bag frozen potato gnocchi
• serve with parmesan cheese

1. Bring large pot of lightly salted water to a boil.
2. (Don't use too much salt here. A little goes a long way).
3. Heat 1-Tbsp oil in large nonstick skillet over medium heat.
4. Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid).
5. Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
6. Remove to serving bowl.
7. Reduce heat to medium.
8. Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
9. Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
10. Meanwhile add gnocchi to pot; cover just until water boils.
11. Uncover; cook 5-7 minutes until tender.
12. Drain; add to serving bowl along with broccoli mix.
13. Toss to mix.
14. Sprinkle with Parmesan.

olive oil, mushrooms, salt, garlic, chicken broth, bunches broccoli, red pepper, potato gnocchi, parmesan cheese

Taken from www.food.com/recipe/gnocchi-with-broccoli-and-mushrooms-93295 (may not work)