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. |
9. Stir in the wine and stock, then add back the gnocchi (16-oz package). © FirstPageRecipes.com |
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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