These great One-Pot Potato Gnocchi with Mushrooms and Feta are so natural to make, so filling thus delectable. Made in less than 30 minutes, this vegan dish merits attempting!
Experiencing childhood in Ukraine we had potato gnocchi regularly on the family table. I was dependably a major fan. When I moved to the US, I wasn't cooking gnocchi in light of the fact that, to be perfectly honest, I am in every case short on schedule (who isn't? 😉 ). It takes some work to make gnocchi starting with no outside help, yet I have uplifting news for you – locally acquired gnocchi taste great! I analyzed the fixings and inferred that it's the best approach when you are hoping to prepare brisk and delightful supper. You can without much of a stretch discover gnocchi in your neighborhood general store in the refrigerated pasta area, beside ravioli and crisp pasta.
How about we talk about feta cheddar. I realize I've said it commonly in my prior posts, however it's extremely vital, so I'll state it once more: attempt to discover great quality feta cheddar, since it's amazing and tasty! The feta cheddar disintegrates you see on the racks in supermarkets are NOT FETA. They are not by any means cheddar. I don't intend to sound so dull, however I REALLY trust you attempt some great feta. In the event that I would, I'd be able to impart a piece to you through the PC screen. Perhaps one day 🙂
- 1 lb potato gnocchi (homemade or store bought)
- 1/2 lb shiitake mushrooms roughly chopped
- 1/2 lb white button mushrooms roughly chopped
- 2 tbsp butter
- 2 garlic cloves minced
- 1 tsp finely chopped fresh rosemary leaves
- 2/3 cup white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel.
- 1/3 cup crumbled feta cheese
- chopped parsley to garnish
Instructions
- In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
- 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.
- Add 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.
- Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!
Read more our recipe Asian Cucumber Salad #vegan #recipevegetarian
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