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

1. In a large pot of boiling, salted water, cook the gnocchi according to package directions.
2. Drain and transfer to a papertowel- lined baking pan.
3. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Add the mushrooms and cook until browned, 5 minutes.
5. Add the beef broth and 4 sprigs thyme; bring to a boil.
6. Cook until the broth has reduced to about 1/4 cup, about 6 minutes.
7. Transfer to a medium bowl and discard the thyme.
8. Stir in the peas; season with salt and pepper.
9. Wipe out the skillet.In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat.
10. Add the gnocchi and cook, tossing occasionally, until golden.
11. Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper.
12. Divide the gnocchi mixture among shallow pasta bowls.
13. 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)