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Inspired by Tuscany, dig into a warm bowl filled with pillowy gnocchi. Cloaking everything in herb butter adds aroma, while pea shoots keep it fresh and green.
What You Get
Gnocchi
Mushroom ragù
Grated Parmesan cheese
Pea shoots
Herb butter
What You’ll Need
Salt
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Step 1
Bring a pot of salted water to a boil. Set the gnocchi by the stove, but don’t add them yet. (They cook quickly!)
Step 2
In a wide sauté pan over medium-low heat, bring the mushroom ragù to a simmer. Turn down the heat to low and keep warm.
Step 3
Add the gnocchi to the pot of boiling water, and cook until they float to the top, about 30 seconds or according to package instructions. Using a strainer or a slotted spoon, remove them from the water and transfer to the mushroom ragù, along with ¼ cup of the gnocchi water and half of the cheese. Stir gently to coat and combine.
Step 4
Add the pea shoots and stir until just wilted. Add half of the herb butter, reserving the rest for another use, and stir until melted. Heap the gnocchi on plates, sprinkle with the remaining cheese, and serve warm.
Contains: milk, wheat, eggs.