GNOCCHI ALLA SORRENTINA

Gnocchi alla Sorrentina image

Provided by Classico®

Time 25m

Yield 4

Number Of Ingredients 9

4 tablespoons Classico® Extra Virgin Olive Oil
12 ounces sliced fresh mixed wild mushrooms
2 large shallots, very thinly sliced
Kosher salt and freshly ground black pepper
¼ cup dry white wine
1 ½ cups Classico® Roasted Garlic Sauce
1 pound gnocchi
2 tablespoons chopped fresh flat-leaf parsley leaves
Pecorino cheese, for serving

Steps:

Heat 3 tablespoons oil in a large skillet over high heat. When the oil is hot, add the mushrooms. Cook, stirring occasionally, until browned and tender, about 5 minutes. Push the mushrooms to one side of the pan and add the remaining tablespoon oil to the other side. Add the shallots to the oil and season everything with salt and pepper. Cook, stirring occasionally, until the shallots are tender, about 2 minutes.
Add the wine and cook, stirring and scraping up the browned bits in the pan, until the wine evaporates about 3 minutes. Add the sauce and bring to a simmer then reduce the heat to low.
While the sauce cooks, cook the gnocchi according to the package?s directions. Drain and immediately divide among serving dishes. Top with the sauce and sprinkle with parsley. Grate the Pecorino on top and serve immediately.

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