Gnocchi With Braised Mushrooms and Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rachael Ray. Oct 2008 Ingredients:
1 1/2 lbs gnocchi |
3 tablespoons extra virgin olive oil |
6 ounces cremini mushrooms, sliced |
1 1/2 cups low sodium beef broth |
10 sprigs thyme |
1 cup frozen peas, thawed |
salt and pepper |
3 tablespoons butter |
3 cups coarsely chopped radicchio |
Directions:
1. In a large pot of boiling, salted water, cook the gnocchi according to package directions. Drain and transfer to a papertowel- lined baking pan.
2. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until browned, 5 minutes.
3. 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.
4. Transfer to a medium bowl and discard the thyme. Stir in the peas; season with salt and pepper.
5. Wipe out the skillet.In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat.
6. 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.
7. Divide the gnocchi mixture among shallow pasta bowls. Top with the mushroom mixture and remaining sprigs of thyme.
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