Gnocchi with Cheese & Funghi Trifolati
Plump, pillowy gnocchi shines in this velvety Toma cheese-based sauce, while funghi trifolati - a simple preparation of mushrooms in olive oil, garlic, and parsley – cuts through the richness. Try substituting wild mushrooms for the cremini or adding a few soaked porcini for a deeper flavor. We love this for Gnocchi Thursday!
4 tablespoons Rustichella d'Abruzzo extra virgin olive oil
2-3 garlic cloves, chopped
1 1/2 pounds cremini mushrooms, thinly sliced
2 tablespoons chopped parsley
1 package Potato Gnocchi from Rustichella d'Abruzzo
8 ounces shredded Toma cheese (about 1 cup)
Salt & pepper to taste
- In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook until it just begins to brown, about 2 minutes.
- Add sliced mushrooms and the remaining 2 tablespoons of olive oil to the skillet and cook until the mushrooms release their juices, about 5 minutes.
- Add 1 tablespoon of chopped parsley and season with salt and pepper to taste. Cook over high heat for a couple minutes to reduce the liquid, stirring often. Set aside.
- Bring a large pot of heavily salted water to a boil. Add gnocchi to the pot and cook until they begin to rise to the surface of the water, about 2 minutes. Drain the gnocchi well.
- In a large serving bowl toss the drained gnocchi, shredded Toma cheese, and reserved funghi trifolati until the cheese has melted, coating the gnocchi.
- Garnish with the rest of the chopped parsley and enjoy immediately.