Gnocchi With Braised Mushrooms and Peas
- 1 12 lbs gnocchi
- 3 tablespoons extra virgin olive oil
- 6 ounces cremini mushrooms, sliced
- 1 12 cups low sodium beef broth
- 10 sprigs thyme
- 1 cup frozen peas, thawed
- salt and pepper
- 3 tablespoons butter
- 3 cups coarsely chopped radicchio
- In a large pot of boiling, salted water, cook the gnocchi according to package directions.
- Drain and transfer to a papertowel- lined baking pan.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add the mushrooms and cook until browned, 5 minutes.
- Add the beef broth and 4 sprigs thyme; bring to a boil.
- Cook until the broth has reduced to about 1/4 cup, about 6 minutes.
- Transfer to a medium bowl and discard the thyme.
- Stir in the peas; season with salt and pepper.
- Wipe out the skillet.In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat.
- Add the gnocchi and cook, tossing occasionally, until golden.
- Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper.
- Divide the gnocchi mixture among shallow pasta bowls.
- Top with the mushroom mixture and remaining sprigs of thyme.
extra virgin olive oil, cremini mushrooms, beef broth, thyme, frozen peas, salt, butter, radicchio
Taken from www.food.com/recipe/gnocchi-with-braised-mushrooms-and-peas-330272 (may not work)