Gnocchi With Braised Mushrooms and Peas

1. 1

   In a large pot of boiling, salted water, cook the gnocchi according to package directions.

2. 2

   Drain and transfer to a papertowel- lined baking pan.

3. 3

   In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.

4. 4

   Add the mushrooms and cook until browned, 5 minutes.

5. 5

   Add the beef broth and 4 sprigs thyme; bring to a boil.

6. 6

   Cook until the broth has reduced to about 1/4 cup, about 6 minutes.

7. 7

   Transfer to a medium bowl and discard the thyme.

8. 8

   Stir in the peas; season with salt and pepper.

9. 9

   Wipe out the skillet.In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat.

10. 10

    Add the gnocchi and cook, tossing occasionally, until golden.

11. 11

    Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper.

12. 12

    Divide the gnocchi mixture among shallow pasta bowls.

13. 13

    Top with the mushroom mixture and remaining sprigs of thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.