Vegetarian Potato Gnocchi with Orvieto Wine
Ingredients:
2-3 oz extra virgin olive oil
5 cups sliced Mushrooms
10 sliced garlic cloves
1 tbsp. Minced shallot
½ cup Julienne sun-dried tomatoes
2 oz sherry or water
¼ cup drained capers
½ cup sliced black olives
½ cup Orvieto white wine
1 cup tomato juice
2 lbs. Blanched & shocked Potato Gnocchi
4 cups Baby Spinach
½ cup shredded Parmesan cheese
1 tsp. Chopped fresh parsley
1 tsp. Fresh oregano leaves (whole)
1 tsp. Chiffonade of fresh basil
Procedure:
1-Blanch & shock the gnocchi
2-Soak the sun-dried tomatoes in the sherry or water for 5-10 minutes
3-Gather and prepare all other Ingredients
4-Heat a sauté pan large enough to hold all ingredients over medium-high heat
5-Add olive oil
6-Add mushrooms & sauté until moisture is released & they begin to dry
7-Add the Garlic & shallots cook until aroma is present
8-Add sun-dried tomato & soaking liquid
9-Add the capers, olives, wine & tomato juice
10-Allow to reach a simmer
11-Add gnocchi & simmer for about 5 minutes or until the gnocchi start to absorb some of the sauce and are warmed through
12-Add the fresh herbs & spinach; toss until the spinach starts to wilt & remove from the heat
13-Place in desired serving bowl & sprinkle with the parmesan cheese
