Creamy Mushroom and Pea Gnocchi
2 (1 pound) packages Nocca gnocchi
1 Tablespoon extra virgin olive oil
2 Tablespoons butter
2 Tablespoons minced shallots
12 ounces baby portabella mushrooms, quartered
1 Tablespoon minced garlic
½ cup dry white wine
¾ cup heavy cream
2 Tablespoons minced fresh thyme
¼ cup pasta water
1 cup petite peas, thawed
½ cup grated parmesan cheese
Cook the gnocchi according to the package, reserving ¼ cup of the pasta water.
Add the olive oil and butter to a medium sauce pan over high heat. Add the shallots and mushrooms, season with salt and pepper, and saute for 2 minutes. Add the garlic and saute for 30 seconds. Add the wine and cook until reduced, about 4 minutes. Add the heavy cream and the thyme and simmer for 5 minutes more. Add the pasta water and peas and cook for 2 minutes more. Add the parmesan cheese and gnocchi and toss to combine. Serve immediately.