Wild Mushroom and Vegetable Gnocchi

Pasta dumplings go perfectly with the earthy flavor of mushrooms and the sweetness of the peas in this meatless meal.



by 10  people


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Servings: 4 to 6
Prep Time: 20 mins
Total Time: 50 mins
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Ingredients
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    1/4  ounce 
    dried porcini mushrooms
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    1   tablespoon 
    unsalted butter
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    1   tablespoon 
    olive oil
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    2   cups 
    shiitake and cremini mushrooms, sliced (4 to 5 oz.)
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    8   ounces 
    asparagus, trimmed and sliced into 2-inch pieces
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    1/2  
    red onion, thinly sliced
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    1/2  teaspoon 
    kosher salt
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    1   pound 
    refrigerated or frozen gnocchi
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    1   cup 
    frozen baby sweet peas, thawed
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    1/2  cup 
    toasted almonds, coarsely chopped
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    1/4  cup 
    finely shredded Parmesan or Asiago cheese

Directions
1.
In a small bowl, combine porcini mushrooms with 1 cup very hot water. Cover and allow mushrooms to soften for 30 min, then strain and reserve soaking liquid. Finely chop mushrooms and set aside.
2.
Prepare a large pot of lightly salted water to cook gnocchi; bring to a simmer but do not cook pasta yet. In a skillet over medium-high heat, combine butter and olive oil until melted. Add shiitake and cremini mushrooms and cook, stirring occasionally until soft and just golden; transfer to a plate. Combine asparagus and onion in skillet, season with salt and cook until onions are just soft, about 3 min.
3.
Meanwhile, cook gnocchi in simmering water according to package directions and drain.
4.
Add chopped porcini, cooked mushrooms and the peas to skillet and heat through. Toss with gnocchi, almonds and cheese. Add 2/3 cup porcini liquid to create sauce and serve with extra cheese. Makes 4 to 6 servings.
Nutrition information
Per Serving: cal. (kcal) 405, Fat, total (g) 15, chol. (mg) 25, sat. fat (g) 4, carb. (g) 56, fiber (g) 7, pro. (g) 13, sodium (mg) 757, Percent Daily Values are based on a 2,000 calorie diet
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