Potato Gnocchi With Mushrooms And Feta

1 lb potato gnocchi ((homemade or store bought))

½ lb shiitake mushrooms (roughly chopped)

½ lb white button mushrooms (roughly chopped)

2 tbsp butter

2 garlic cloves (minced)

1 tsp finely chopped fresh rosemary leaves

⅔ cup white wine (such as Chardonnay, Sauvignon Blanc, White Zinfandel.)

⅓ cup crumbled feta cheese

Chopped parsley to garnish

In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
While the gnocchi is cooking, melt the butter in a large non-stick skillet over medium high heat. Add the mushrooms and cook for about 5 minutes, letting them brown nicely. Add garlic and rosemary and cook for another minute.
Add wine and cook for 3-4 minutes, until the wine is almost evaporated but there is still some liquid remaining. Add the gnocchi, stir everything gently and keep cooking for 5-7 minutes until the gnocchi brown slightly.
Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m