Adapted from the recipe by Kelli Foster, www.thekitchn.com.
As the author wrote about this recipe, “What makes this dinner for two stand out is how everything comes together (spoiler alert: fast and easy!), and still delivers a meal with layers of fresh, distinct flavors.”
START TO FINISH: 30 minutes
8 ounces gnocchi, fresh or frozen
4 tablespoons butter, divided
4 ounces cremini (“baby bella”) mushrooms
2 cloves garlic, minced
1/2 cup dry white wine, or chicken or vegetable broth
1/2 cup fresh basil leaves, chopped
Juice from 1/2 medium lemon
Grated parmesan cheese, for serving (optional)
- Cook the gnocchi according to the package instructions. Drain and set aside.
- While gnocchi is cooking, heat 2 tablespoons butter in a large frying pan over medium heat. When the butter is melted and bubbling, add the mushrooms to the pan. Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the wine or broth to deglaze the pan, scrape up any browned bits at the bottom of the pan, and cook until the liquid is reduced by half. Add the remaining 2 tablespoons butter, gnocchi, basil and lemon juice. Swirl the ingredients around the pan so everything is well-coated, and cook until heated through and the flavors meld, 1 to 2 minutes. Serve immediately, topped with grated Parmesan cheese if desired.
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