1 lb frozen potato gnocchi
1 lb assorted mushrooms
6 tablespoon butter
1 tablespoon thyme, chopped
1/2 cup marsala or port wine
1. Bring a large pot of salted water to a boil. Add the gnocchi and stir gently. When the gnocchi float to the top, after about 2 min, scoop them out and place them in a bowl. Cover to keep warm.
2. Meanwhile, thinly slice the mushrooms. Melt 3 tbs of butter in a large frying pan over medium-high heat until bubbly but not brown. Add the mushrooms and toss to coat with the butter. Add the chopped thyme. Cook, tossing, until the mushrooms are tender, 4-5 min. Add the marsala and boil, stirring constantly, until the liquid is reduced by half, about 2 min.
3. Whisk the remaining 3 tbs butter into the mushrooms and toss the sauce gently with the drained gnocchi.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|