Gnocchi with Mixed Mushrooms, Kale and Tomato & Ricotta Pesto
Gnocchi with Mixed Mushrooms, Kale and Tomato & Ricotta Pesto - Filippo Berio - The First & Last Name in Olive Oil
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Cooking tools:
- Nonstick skillet
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving platter
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
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