Hazelnuts and and hazelnut oil give this an earthy flavor. Try walnuts and walnut oil if hazelnuts are not available.
30 minutes, 4 Servings
| 2 Tbsp | Hazelnut oil |
| 1 16-oz package | Gnocchi (fresh, frozen, or vacuum-packed) |
| 1 medium | Yellow onion, sliced thin |
| 4 cloves | Garlic, minced |
| ¼ cup | Chopped parsley |
| 2 Tbsp | Fresh thyme |
| 4 cups | Chopped mixed mushrooms (fresh) |
| 2 cups | Chopped fresh vegetables (Your choice: carrots, fennel, brussels sprouts, peas, mushrooms, halved cherry tomatoes, etc.) |
| 3 Tbsp | Tomato paste |
| ¼ cup | White wine |
| ½ cup | Chicken or vegetable stock |
| 1 cup | Canned white beans, rinsed. |
| ½ cup | Shredded mozzarella cheese |
| ¼ cup | Finely shredded local aged gouda |
| optional | Crushed hazelnuts for garnish |
| 1. If using frozen gnocchi, cook slightly less than package instructions, drain, and rise in cold water. |
| 2. Heat 1 tbsp (half quantity) hazelnut oil in a large skillet over medium heat. |
| 3. Add the gnocchi and sautee until starting to brown. |
| 4. Transfer to a bowl. |
| 5. Add the remaining oil and toss in the onion, garlic, parsley, thyme, mushrooms, and chopped veggies. |
| 6. Cover and cook until the mushrooms (4 cups) sweat and release their juices, about 3 minutes. |
| 7. Remove the cover and continue cooking until the pan becomes dry. |
| 8. Stir in the tomato paste (3 tbsp) and cook for 1 minute. © FirstPageRecipes.com |
| 9. Stir in the wine and stock, then add back the gnocchi (16-oz package). |
| 10. Simmer for a few minutes. |
| 11. Then add the white beans (1 cup), heat through for 1 minute. |
| 12. Top with the shredded mozzarella cheese and finely shredded local aged gouda. |
| 13. Serve garnished with the crushed hazelnuts. |
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