Gnocchi With Braised Mushrooms And Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.