Thursday, April 14, 2011

Gnocchi and Broccoli in Mushroom Sauce

I am trying to get rid of some items that may go bad before my other vegetables today.  So, I'm going to make a mushroom sauce with my leftover mushrooms from yesterday to go over my already-made gnocchi that I have in the freezer (from the other day).  I also need to rid myself of a crown of broccoli that may not be good in a few days.  I want to use everything while it's still fresh and at it's best...which means I must use them all today!!  What better than a gnocchi and broccoli pasta with mushroom sauce?  I'm very excited to see how it turns out.

Here's What Ya Need:
Mushrooms * Butter (2 tbsp.) * carrots (sliced) * Onions (sliced)
Celery (sliced) * Thyme (1 tsp.) * Chicken Stock (1/2 Cup)
Pepper * Salt * Flour * Broccoli * Gnocchi (cooked)

Here's What Ya Do:
Mushroom Sauce:

    1. Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
    2. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Add Flour Slowly to pot until desired thickness.
    3. Take a ladle and pour over gnocchi and broccoli and stir.
    4. Serve!!

    Have a great evening.  I'm going to rest my little tsoureki making fingers for the night!

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