Potato Gnocchi with Mushooms and Feta
Nov 10 2016
Our delightful potato gnocchi combined with fragrant mushrooms and creamy feta cheese make a perfect vegetarian dinner. It takes just 30 minutes to cook this delicious goodness.
Servings: 4 servings
Preparation time: 10 minutues
Cook Time: 20 minutes
453 g potato gnocchi 226 g shiitake mushrooms roughly chopped 226 g white button mushrooms roughly chopped 2 tbsp butter 2 garlic cloves minced 1 tsp finely chopped fresh rosemary leaves 157 ml non-alcoholic white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel. 78 ml crumbled feta cheese chopped parsley to garnish
1. In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.2. While the gnocchi is cooking, melt the butter in a large non-stick skillet over medium high heat. Add the mushrooms and cook for about 5 minutes, letting them brown nicely. Add garlic and rosemary and cook for another minute. 3. Add non-alcohlic wine and cook for 3-4 minutes, until the wine is almost evaporated but there is still some liquid remaining. Add the gnocchi, stir everything gently and keep cooking for 5-7 minutes until the gnocchi brown slightly. 4. Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!