Friday, February 17, 2017


This recipe is not mine - it came from Cooktoria - be sure to check out her site.
I loved it and hope you do too :)

ServingsPrep Time
4 servings10 minutues
Cook Time
20 minutes
  • 1 lb potato gnocchi (homemade or store bought)
  • 1/2 lb shiitake mushrooms roughly chopped
  • 1/2 lb white button mushrooms roughly chopped
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 tsp finely chopped fresh rosemary leaves
  • 2/3 cup white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel.
  • 1/3 cup crumbled feta cheese
  •  chopped parsley to garnish
Servings: 4

  1. In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!