Now, 24 I face similar challenges. Yes, I can buy alcohol, but given that I recently moved out of my parent’s house, I no longer have that endless supply of wine to use as I please. I also use "endless" seriously. My parents are very Italian; We like wine. I'm also cheap, so if I'm forking out the cash for wine, you better believe I'm drinking it by myself on a Friday night. Needless to say, cooking with wine is still something I yearn for in my life. So when I get the chance, I "treat" myself to this ingredient.
Which brings me to my recipe. Hearty gnocchi with sautéed mushrooms, spinach, sun-dried tomatoes, topped with fresh parsley and a sprinkle of feta cheese. It's also super quick to make if you happen to have gnocchi on hand. I quickly whipped this up today right after church.
1 pound fresh or frozen potato gnocchi
1 cup dry white wine (I used a chardonnay)
1/4 chicken broth
1/4 cup light cream (or heavy if you a feeling it)
2 teaspoons oregano
2 teaspoons thyme
2 shallots minced
3 cloves of garlic minced
1/4 fresh parsley
1/2 crumbled feta cheese
2 large handfuls of spinach
5 sun-dried tomatoes finely diced
1 tablespoon butter
2 tablespoons olive oil
16 ounces fresh mushrooms
Cook gnocchi in a large salted pot of boiling water. Set aside and toss with a dash of olive oil to prevent sticking.
Heat butter and olive oil in a large skillet over medium heat. Add in shallots and garlic and cook about 4 minutes or until fragrant. Add in the sun-dried tomatoes, oregano, thyme and mushrooms and cook for 5 - 10 minutes or until the mushrooms have released their juices and soften. Add in the wine, cream and chicken broth. Season with salt and pepper and let the mixture cook until thickened. Add in the spinach and stir the sauce until the spinach wilts. Remove the sauce from the heat and stir in the feta cheese. Serve sauce immediately over the gnocchi and top with fresh parsley.