My daughter introduced me to gnocchi in Portland. She is an amazing cook and has introduced me to a lot of different foods. Well, she is a dietician and that helps too. Gnocchi has come to be one of my favs.
The other night when I got home from work and the “What’s for dinner?” question entered my head, as my stomach was growling, I needed to make a quick dish before I smacked myself to death, I remembered I had some gnocchi in my pantry that I’ve been wanting to cook. I originally was thinking of a mushroom marinara for this dish, but at the last minute I changed my mind (definitely a woman’s prerogative haha) because when I tasted the white wine mixed with the mushroom broth and spices it tasted fantastic.
If you want to make this sauce creamy, blend up 1/2 c cashews in about 1/4 c vegetable broth in a high speed blender and add it to the dish at the end. Make sure you blend this up well so you don’t get that gross grainy texture. Another trick is to soak the cashews for 15 min in boiling water, drain it before adding it to the blender with broth. Now to the recipe…..
GNOCCHI WITH ROASTED BROCCOLINI IN WHITE WINE SAUCE
Serves: 4 but if you have big eaters I would double.
Cook Time: 30 min.
2 cloves garlic, crushed
1 small red onion
2 c. mushrooms sliced
1 bunch broccolini or regular broccoli (see recipe below)
1 package gnocchi, prepare as directed on package and set aside
1/3 c. dry white wine
1/2 c. vegetable broth (I like to make this with the “Better than Bouillon” brand