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 cloves garlic, minced
1 tsp fresh rosemary leaves, finely chopped
2/3 cup white wine (Chardonnay, Sauvignon Blanc, White Zinfandel)
1/3 cup crumbled feta cheese
chopped parsley to garnish
1. In a medium pot, bring water to a 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 heat and sprinkle feta cheese on top. Garnish the dish with fresh chopped parsley. Enjoy!