A tasty, one-dish meal!
Creamy Gnocchi & Shiitake Mushrooms
Ingredients
2 – 16 oz. packages potato gnocchi
1 cup reduced-sodium chicken broth, divided
2 tablespoons minced shallots
2 teaspoons minced garlic
3 cups fresh shiitake mushrooms, stems removed and thinly sliced
1 – 14.5 oz. can Diced Tomatoes, undrained
1/4 cup prepared basil pesto
1/2 teaspoon cracked black pepper
1/2 cup heavy (whipping) cream
1/3 cup grated Parmesan cheese
Directions
~Prepare gnocchi according to package directions. Drain and set aside.
~Heat 1/4 cup of the broth in large skillet over medium-high heat until hot. Add shallots and garlic. Cook 2 to 3 minutes or until shallots are tender, stirring occasionally.
~Add the remaining broth, mushrooms, and undrained tomatoes; bring to a boil. Reduce heat to medium-low. Simmer 6 to 8 minutes (or until mushrooms are almost tender, stirring occasionally).
~Add gnocchi, pesto, and cracked pepper. Continue cooking 2 to 3 minutes, stirring occasionally or until slightly thickened. Do not boil.
~Slowly blend in cream; heat just until hot.
~Serve immediately with freshly grated Parmesan cheese.
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