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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the gnocchi according to package directions. Drain and transfer to a papertowel-lined baking pan.

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  • In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until browned, 5 minutes. Add the beef broth and 4 sprigs thyme; bring to a boil. Cook until the broth has reduced to about 1/4 cup, about 6 minutes. Transfer to a medium bowl and discard the thyme. Stir in the peas; season with salt and pepper. Wipe out the skillet.

  • In the skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat. Add the gnocchi and cook, tossing occasionally, until golden. Add the radicchio and cook, stirring, until wilted, about 2 minutes; season with salt and pepper. Divide the gnocchi mixture among shallow pasta bowls. Top with the mushroom mixture and remaining sprigs of thyme.

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