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CREAMY GNOCCHI WITH SHIITAKE MUSHROOMS

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 6
INGREDIENTS
  • 2 pkgs (16 oz each) potato gnocchi
  • 1 cup reduced-sodium chicken broth, divided
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 6 6 oz = about 3 cups ounces fresh shiitake mushrooms, stems removed and thinly sliced
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/4 cup prepared basil pesto
  • 1/2 teaspoon cracked black pepper
  • 1/2 whipping cup heavy
  • 1/3 cup Culinary Circle 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.