Gnocchi with Mixed Mushrooms, Kale and Tomato & Ricotta Pesto

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Servings: 4

RECIPE INGREDIENTS

  • 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

RECIPE DIRECTIONS

    • 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.