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Gnocchi with Mushroom Ragu and Peas
Ingredients
1 pound potato gnocchi cook according to directions on the package
2 tablespoons olive oil
8 ounces baby bella mushrooms, sliced
1/2 teaspoon Papa Joe's Salt
1/4 cup unsalted butter
1 cup heavy cream
1 cup parmesan cheese, grated
1 cup frozen peas, thawed
drizzle white truffle oil
Papa Joe's Salt to taste
3 lbs Chicken Breasts
1 jalapeno
Instructions
- Bring a large pot of water to a boil. Cook gnocchi according to directions on the package. Drain and reserve until ready to serve.
- In a medium sauce pan, warm olive oil over medium heat. Add mushrooms and sautee until golden brown, about 10 minutes. Season with Papa Joe's Salt. Set aside.
- Melt butter in a large sauce pan over medium low heat. Add heavy cream and simmer for about 5 minutes. Add parmesan cheese and simmer for an additional 2-3 minutes until the sauce has thickened.
- Add gnocchi, mushrooms and peas to cream sauce. Warm for and additional 1-2 minutes over low heat. Divide gnocchi amongst 4 pasta bowls. Drizzle each bowl with white truffle oil (about 1/2 tsp) and garnish with chives and freshly grated parmesan. Enjoy!