Gnocchi with Cheese & Funghi Trifolati

Plump, pillowy gnocchi shines in this velvety Toma cheese-based sauce, while funghi trifolati - a simple preparation of mushrooms in olive oil, garlic, and parsley – cuts through the richness. Try substituting wild mushrooms for the cremini or adding a few soaked porcini for a deeper flavor. We love this for Gnocchi Thursday!

Difficulty

Easy

Serves

Simple Tasty Recipes

Ingredients

4 tablespoons Rustichella d'Abruzzo extra virgin olive oil
2-3 garlic cloves, chopped
1 1/2 pounds cremini mushrooms, thinly sliced
2 tablespoons chopped parsley
1 package Potato Gnocchi from Rustichella d'Abruzzo
8 ounces shredded Toma cheese (about 1 cup)
Salt & pepper to taste

Method

In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook until it just begins to brown, about 2 minutes.
Add sliced mushrooms and the remaining 2 tablespoons of olive oil to the skillet and cook until the mushrooms release their juices, about 5 minutes.
Add 1 tablespoon of chopped parsley and season with salt and pepper to taste. Cook over high heat for a couple minutes to reduce the liquid, stirring often. Set aside.
Bring a large pot of heavily salted water to a boil. Add gnocchi to the pot and cook until they begin to rise to the surface of the water, about 2 minutes. Drain the gnocchi well.
In a large serving bowl toss the drained gnocchi, shredded Toma cheese, and reserved funghi trifolati until the cheese has melted, coating the gnocchi.
Garnish with the rest of the chopped parsley and enjoy immediately.