Gnocchi with Mushrooms, Chickpeas & Tomatoes
- Serves 4-6
30 Minutes
easy
ingredients
- One Package Perfect Pasta Classic Potato Gnocchi or Special Potato Gnocchi
- 2 Tbsp Extra Virgin Olive Oil (for sauteing)
- 1/3 Cup Extra Virgin Olive Oil
- 1/2 Lb Baby Portobello Mushrooms, Sliced
- 3 tsp Lemon Juice
- 3 Ea. Large Plum Tomatoes, Seeded & Chopped
- 1 15 Oz. Can Garbanzo Beans or Chickpeas, Rinsed & Drained
- 3 Oz. Baby Spinach, Coarsely Chopped
- 1/2 Cup Pitted Greek Olives, Cut in Half
- 1/3 Cup Fresh Parsley, Minced
- 2 Tbsp Capers, Drained & Chopped
- 2 tsp Grated Lemon Zest
- 1/2 tsp Salt
- 1/4 tsp Black Pepper, Coarsely Ground
- 1/2 Cup Feta Cheese, Crumbled
- 1/4 Cup Walnuts, Roasted & Chopped
directions
- Heat a large non-stick skillet over medium-high heat. Saute frozen gnocchi with 1 tablespoon of olive oil for 6-8 minutes until lightly browned, turning so they do not burn. Set aside so they can cool.
- In the same large skillet, saute mushrooms in 1 tablespoon of olive oil until tender, or about 5-6 minutes.
- Add sauteed gnocchi and mushrooms to a large serving dish or bowl and coat with remaining olive oil and lemon juice. Mix/toss gently.
- Add remaining ingredients together with gnocchi and mushrooms, and then toss gently to combine. Serve immediately and enjoy!