Ingredients
1lbpotato gnocchi,homemade or store-bought (uncooked)
8ozbaby bella,sliced (or white button mushrooms)
8ozshiitake mushrooms,sliced
3tbspbutter
3clovesgarlic,minced
⅔cupdry white wine
½cupbasil leaves,loosely packed, julienned (or roughly-chopped)
½cupParmesan cheese,freshly grated, plus extra for serving
Preparation
Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3 to 4 minutes, until the wine has reduced by half.
Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
Serve immediately, garnished with extra Parmesan if desired.
