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Gnocchi w/ Braised Mushrooms and Peas




Source of Recipe


Everyday With Rachael Ray OCT08






List of Ingredients



• 1 1/2 lb gnocchi
  
• 3 tbl EVOO
  
• 6 oz cremini mushrooms, sliced
  
• 1 1/2 cups low-sodium beef broth
  
• 1o sprigs thyme
  
• 1 cup frozen peas, thawed
  
• Salt & Pepper
  
• 3 tbl. butter
  
• 3 cups corse chopped radicchio
  






Instructions



1. In large pot of boiling water cook the gnocchi according to directions, drain and transfer to a paper-towel-lined baking pan.
   
2. IN skillet, heat 1 tbl oil over med-high heat. Add the mushrooms and cook until browned, 5 minutes. Add the broth and 4 sprigs thyme; bring to boil. Cook until reduced about 6 min. Transfer to a bowl and discard thyme. Stir in peas, season with salt & pepper.
   
   
3. Wipe out the skillet. In it, heat oil and butter over med-high heat. Add the gnocchi and cook, tossing occasionally, until golden. Add the radicchio and cook, stirring until wilted, 2 minutes.