I can Gnocci believe how good this is!
Creamy Buttery Gnocchi with Mushroom and Peas
2 tbsp. butter
1 tbsp. Olive oil
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 pound dry uncooked potato gnocchi
1 tbsp. flour
1/2 cup chicken broth
1 1/4 cups heavy cream
1 tsp. dried Italian herbs
3/4 cup frozen or canned( drained) peas
salt and pepper, to taste
1/2 cup fresh shredded parmesan cheese
Heat butter and olive oil in large skillet over medium-high. Add mushrooms and cook until tender. Add garlic and sauté until fragrant, about 30-45 seconds.
Bring medium pot of salted water to boil and add gnocchi. Cook for only 2 minutes and then drain. Add the gnocchi to same skillet with mushrooms and let them sear in the butter for a couple minutes.
Sprinkle top with flour. Pour in the chicken broth, heavy cream and Italian herbs. Stir well.
Add peas and season with salt and pepper. Cover pan with lid and lower heat. Allow to simmer for about 5 minutes. Stir in parmesan cheese and allow to simmer another few minutes. Season again with salt and pepper if needed.