Potato Gnocchi With Mushrooms And Feta #potato

Let’s take a moment and talk about feta cheese. I know I’ve said it many times in my earlier posts, but it’s really important, so I’ll say it again: try to find good quality feta cheese, because it’s awesome and delicious! The feta cheese crumbles you see on the shelves in grocery stores are NOT FETA. They are not even cheese. I don’t mean to sound so blunt, but I REALLY hope you try some good feta. If I could, I’d share a piece with you through the computer screen. Maybe one day 🙂

I buy feta from a local Bulgarian store, here in NJ, but it is possible to order it online from the same store or order it from Amazon . I believe you can find a good feta cheese in big health food stores. You need the kind that is sold in blocks, not the crumbles.

Ingredients

• 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

Instructions

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. ..............................

for full recipes please see : cooktoria.com

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