Gnocchi with Mixed Mushrooms, Kale and Tomato & Ricotta Pesto

Italian Organic
  • 1/3 cup Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
  • 1/3 cup Filippo Berio Tomato & Ricotta Pesto
  • 1 lb gnocchi
  • 1 lb mixed mushrooms (such as cremini, button and shiitake), stemmed and sliced
  • 2 shallots, thinly sliced
  • 4 cloves garlic
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch hot pepper flakes
  • 1/2 cup white wine
  • 3/4 cup sodium-reduced chicken broth
  • 3/4 cup 35% whipping cream
  • 2 cups firmly packed chopped kale leaves
    • PREPARATION

      • Prepare gnocchi according to package directions. Heat 2 tbsp olive oil in large nonstick skillet set over medium-high heat; sauté gnocchi for 3 to 5 minutes or until golden brown and crisp. Set aside.
      • Meanwhile, heat remaining olive oil in separate large nonstick skillet set over medium-high heat; cook mushrooms for 8 to 10 minutes or until browned and tender. Add shallots, garlic, thyme, salt, pepper and hot pepper flakes; cook for 3 to 5 minutes or until softened.
      • Add wine; cook, stirring to scrape up any browned bits. Simmer until almost completely evaporated. Add broth and cream; simmer for about 10 minutes or until slightly reduced and thickened.
      • Stir in pesto. Add kale; cook for about 2 minutes or until wilted. Stir in reserved gnocchi; cook for about 2 minutes or until heated through. Transfer to platter. Serve immediately.

      Tip: Try this sauce with any cooked pasta, or served over grilled steak or chicken.

    Prep Time

    15 min


    Cook Time

    35 min


    Total Time

    50 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Italian Organic

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