POTATO GNOCCHI WITH MUSHROOMS AND FETA #vegetarian #easy #mushrooms #potato #vegan

POTATO GNOCCHI WITH MUSHROOMS AND FETA #vegetarian #easy #mushrooms #potato #vegan

These awesome One-Pot Potato Gnocchi with Mushrooms and Feta are so natural to make, so filling thus scrumptious. Made in less than 30 minutes, this veggie lover dish merits attempting!

what an awesome and simple formula I am imparting to you today! You are going to cherish this! These wonderful potato gnocchi joined with fragrant mushrooms and smooth feta cheddar make an ideal veggie lover supper. Also, in the event that you are lacking in time, it's OK! It takes around 30 minutes to cook this integrity.

Experiencing childhood in Ukraine we had potato gnocchi frequently on the family table. I was constantly a major fan. When I moved to the US, I wasn't cooking gnocchi on the grounds that, to be honest, I am in every case short on schedule (who isn't? 😉 ). It takes some work to make gnocchi without any preparation, however I have uplifting news for you – locally acquired gnocchi taste great!

POTATO GNOCCHI WITH MUSHROOMS AND FETA #vegetarian #easy #mushrooms #potato #vegan

Also try our recipe : ROASTED BUTTERNUT SQUASH SALAD #vegetable #salad #easy #food #healthydinner

Ingredients :

  • 1 lb potato gnocchi (homemade or store bought)
  • 1/2 lb shiitake mushrooms roughly chopped
  • 1/2 lb white button mushrooms roughly chopped
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 tsp finely chopped fresh rosemary leaves
  • 2/3 cup white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel.
  • 1/3 cup crumbled feta cheese
  • chopped parsley to garnish

Instructions :

  1. In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
  2. While the gnocchi is cooking, melt the butter in a large non-stick skillet over medium high heat. Add the mushrooms and cook for about 5 minutes, letting them brown nicely. Add garlic and rosemary and cook for another minute.
  3. Add wine and cook for 3-4 minutes, until the wine is almost evaporated but there is still some liquid remaining. Add the gnocchi, stir everything gently and keep cooking for 5-7 minutes until the gnocchi brown slightly.
  4. Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!

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