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Skillet gnocchi with wild mushrooms
Nb persons: 0
Yield: 4 se vines
Preparation time:
Total time: 30 minutes
Source:
| Active time30 minutes Ingredients: | |
| 3 tablespoons | extra Virgin olive oil, divided |
| One 17. 5 ounce package gnocchi | |
| 2 large | shallots, diced |
| 8 ounces | cremini mushrooms, sliced |
| 1 pint | cherry tomatoes |
| 1 cup | diced roasted red pepper |
| Pinch | cayenne |
| Freshly ground black pepper, to taste | |
| 1 tsp | dried basil |
| 1/2 cup | finely shredded parmesean cheese |
Directions:
in a large cast iron skillet or nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the gnocchi and cook, stirring frequently, until starting to brown, about 8 minutes. Set aside
Using the same skillet, heat the remaining oil and then sauté the shallots and mushrooms until the onion is golden and the mushrooms have released their juices, about 5 minutes. Raise the heat to medium high and stir in the tomatoes , roasted red pepper, cayenne, and black pepper. Cook, stirring, until the tomatoes are hot and beginning to split their skins a bit, about 5-7 minutes. Stir in the gnocchi and basil, and sprinkle with the parmesean cheese. Turn the heat t medium low , cover the skillet and then cook until the cheese has just melted, about 2-4 minutes. Serve immediately.
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