Filippo Berio Gnocchi with Mixed Mushrooms, Kale and Tomato & Ricotta Pesto

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