Herbed Gnocchi and Mushrooms in Brown Butter

• 1 lb fresh gnocchi
• 1 12 cups frozen peas
• 13 cup unsalted butter
• 2 tablespoons marsala wine
• 2 garlic cloves, finely minced
• 3 cups sliced mushrooms
• 1 tablespoon fresh thyme
• 2 cups roughly chopped spinach or 2 cups arugula
• salt & pepper
• grated parmesan cheese, at serving

1. Cook the Gnocchi in salted water as package directs.
2. When almost done add the peas to the pot.
3. Bring back to a boil and simmer for two minutes.
4. Drain peas and Gnocchi.
5. In a large frying pan melt butter on medium heat and gently cook until it browns.
6. (about two minutes).
7. Add mushrooms,and thyme.
8. Cook till mushrooms are slightly golden.
9. Stir in garlic and marsala.
10. Add greens, pasta, and peas.
11. Toss gently to coat with brown butter.
12. Increase heat slightly to lightly brown edges of gnocchi.
13. (do not stir at this point).
14. After about two minutes check to make sure there is some browning, flip mixture over and brown the other side.
15. Again do not stir.
16. Serve immediately with salt and lots of fresh ground pepper, and lots of freshly grated Parmesan cheese.

fresh gnocchi, frozen peas, unsalted butter, marsala wine, garlic, mushrooms, thyme, spinach, salt, parmesan cheese

Taken from www.food.com/recipe/herbed-gnocchi-and-mushrooms-in-brown-butter-262864 (may not work)