Minutes Prep time: 40
Minutes Total time: 40
Servings: 6
Difficulty: easy
2 pkgs (16 oz each) potato gnocchi
1 cup reduced-sodium chicken broth, divided
2 tablespoons minced shallots
2 teaspoons minced garlic
6 ounces fresh shiitake mushrooms, stems removed and thinly sliced (6 oz = about 3 cups)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 cup prepared basil pesto
1/2 teaspoon cracked black pepper
1/2 cup heavy (whipping) cream
1/3 cup grated Parmesan cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 119 mg | 12% |
| Carbohydrate | 68 g | 23% |
| Cholesterol | 28 mg | 9% |
| Total Fat | 16 g | 24% |
| Iron | 2 mg | 8% |
| Calories | 447 kcal | 22% |
| Sodium | 961 mg | 40% |
| Protein | 11 g | 22% |
| Saturated Fat | 7 g | 35% |
| Sugars | 3 g | 0 |
| Vitamin C | 8 mg | 13% |
Prepare gnocchi according to package directions. Drain and set aside.
Heat 1/4 cup of the broth in large skillet over medium-high heat until hot. Add shallots and garlic; cook 2 to 3 minutes or until shallots are tender, stirring occasionally.
Add the remaining broth, mushrooms and undrained tomatoes; bring to a boil. Reduce heat to medium-low; simmer 6 to 8 minutes or until mushrooms are almost tender, stirring occasionally. Add gnocchi, pesto and cracked pepper. Continue cooking 2 to 3 minutes, stirring occasionally or until slightly thickened. Do NOT boil.
Slowly blend in cream; heat just until hot. Serve immediately with freshly grated Parmesan cheese.
Gnocchi is pronounced NYOH-kee and means 'dumplings' in Italian. They are made from potato and can be found on the grocer's shelf near the pasta, in the refrigerated area or in the freezer case. Also can be found in specialty stores.
Creamy Gnocchi with Shiitake Mushrooms
