Ever since the Kennett Mushroom Festival I have been on a kick. I can’t get enough of those tasty Pennsylvania mushrooms. Tonight I decided to experiment with a dish I don’t often get to cook.
Let’s just say that it turned out great! The family loved it and the cleanup is easy. Here is my recipe for:
Roasted Gnocchi with Italian Sausage, Sun Dried Tomatoes and Pennsylvania Mushrooms
Ingredients:
8oz mushrooms (Pennsylvania only) - I chose baby bella mushrooms by New Moon Mushrooms in Landenberg.
2 pkg store bought Gnocchi
1 lb Sweet Italian Sausage
1 bottle excellent Italian wine
I garlic clove crushed
1/4 cup water
12 oz baby spinach
1 jar sun dried tomatoes
1 small red onion sliced
1/2 sour cream
Instructions:
Preheat oven to 425
Open bottle of wine - choose an excellent Italian red wine. I recommend either a Brunello di Montalcino or a Barolo.
Pour wine into red wine glass and take a sip.
Empty packaged gnocchi on parchment lined rimmed cookie sheet. Sprinkle sliced red onion and drizzle with olive oil. Sprinkle with salt and pepper.
Place gnocchi in oven and set timer for 20-30 mins.
While the gnocchi is cooking make a slight cut along the side of the sausage and remove the sausage from the casing. Pinch large crumbles of the sausage onto a greased and hot stainless steel pan.
Cook the sausage on medium heat until slightly crispy and cooked through. Add salt and pepper.
Take another sip of wine.
While the sausage is cooking brush off any dirt from your Pennsylvania mushrooms and chop the mushrooms roughly the size of the sausage and the gnocchi.
When the sausage is done add the Pennsylvania mushrooms, spinach and garlic to the pan and toss on medium to low heat.
When the timer goes off remove the gnocchi from the oven and add to the sausage mixture then add the water and sour cream.
Taste the mixture and sip more wine.
Add additional salt and pepper if needed.
Serve with freshly grated parmesan.
Store left overs in an air tight container.