eat_club { Mushroom Gnocchi

I cooked mushroom gnocchi for the first time last night. This is a dish Nerdwife can make in her sleep. I had a bit of guidance from her, but here is the recipe:

Items you will need:
1large saucepans
1 pot large enough to boil 2 packages of gnocchi in
1 knife
1 strainer
2 packages of potato Gnocchi
1 bottle of white wine
a little rosemary
1 small onion (red)
1 small head of fresh garlic (but dried will work too)
1 cup of vegetable broth
some pepper
some salt
some olive oil
1 bunch of large spinach (or chard, any tough green that can been cooked)
copious numbers of crimini (baby portabella) mushrooms, I used ~25, sliced

What you do:

Put some oil into a large saucepan with some salt and pepper, dice up the onion and garlic and add as well as all the mushrooms. Do not go overboard with the oil, as the mushrooms will absorb it rather readily. Cook this for some time, until the mushrooms are hot and soft, maybe even slightly rubbery, but not crisp. While the mushrooms are cooking, boil water with a little sea salt (or regular salt) and add the gnocchi. Boil until the gnocchi float to the top. When this is ready remove the gnocchi from the water.

Once the mushrooms have achieved the desired tenderness (and some stuff should also have blackened to the bottom of the pan), quickly dump in 1 glass of white wine and the cup of vegetable broth and stir. This should deglazed the goodness off the bottom of the pan and into the liquid. Boil this mixture on high heat until about 50% of the liquid has evaporated off. At this point add the spinach and cook until the spinach wilts (only a few minutes). Once the spinach has wilted, add the gnocchi in and stir and mix until hot. Serve immediately with Parmesan cheese grated over the top and the rest of the bottle of wine. Enjoy!

Other ingredients recommended to mix things up:

red pepper for a kick
red wine instead of white wine
broccoli or carrots instead of spinach
bok choy, ginger, orange and soy sauce

You can basically experiment the hell out of this recipe. Note though this is a vegetarian recipe (we use vegan vegetable broth) so if you decide to meat it up, you will need to watch the olive oil.