Spring Gnocchi with Peas, Mushrooms, & Goat Cheese
This comforting Spring dinner is perfect for a day of "April showers." Yesterday we tested it at the Treefort and people could not believe how light and creamy this goat cheese sauce is! The fresh herbs, mushrooms, and peas are a classically tasty combo.
What you need
3 tablespoons Tessemae’s Lemon Garlic
7 ounces oyster mushrooms, trimmed and separated
4 ounces fresh goat cheese
coarse salt and ground pepper
12 ounces fresh potato gnocchi (we love Cappellos Gnocchi )
½ cup shelled fresh peas (or frozen peas)
2 tablespoons fresh snipped chives
2 tablespoons fresh chopped mint
What to do
- Bring a pot of salted water to a boil for the gnocchi.
- Heat 3 tablespoons Lemon Garlic in a large skillet over medium high. Add the mushrooms, season with salt and pepper and cook, tossing, until browned and tender, about 3 minutes. Turn off the heat and stir in half of the goat cheese.
- Add the gnocchi to the boiling water and cook according to the package instructions. Add the peas to the water in the last 30 seconds of cooking.
- Scoop the gnocchi and peas from the pot into the skillet with the mushrooms. Turn the heat to medium low. Gently stir to combine. Add a little of the gnocchi cooking water to thin the sauce.
- Stir in the herbs and season with salt and pepper.
- Serve topped with the remaining crumbled goat cheese, plus more mint and chives.
Easy to Read Version (no pics!)
Spring Gnocchi with Peas, Mushrooms, & Goat Cheese
Serves 2 as a main (4 as a side)
Active Time: 20 min
What you need
3 tablespoons Tessemae’s Lemon Garlic
7 ounces oyster mushrooms, trimmed and separated
4 ounces fresh goat cheese
coarse salt and ground pepper
12 ounces gnocchi, such as Cappellos Gnocchi
½ cup shelled fresh peas (or frozen peas)
2 tablespoons fresh snipped chives
2 tablespoons fresh chopped mint
What to do
- Bring a pot of salted water to a boil for the gnocchi.
- Heat 2 tablespoons Lemon Garlic in a large skillet over medium high. Add the mushrooms, season with salt and pepper and cook, tossing, until browned and tender, about 3 minutes. Turn off the heat and stir in half of the goat cheese. .
- Add the gnocchi to the boiling water and cook according to the package instructions. Add the peas to the water in the last 30 seconds of cooking.
- Scoop the gnocchi and peas from the pot into the skillet with the mushrooms. Turn the heat to medium low. Gently stir to combine. Add a little of the gnocchi cooking water to thin the sauce.
- Stir in the herbs and season with salt and pepper. Serve topped with crumbled goat cheese and more torn herbs.
