Skillet Gnocchi with Mushrooms & Veggies

Beth Dooley, James Beard award winning cook book author, makes a simple meal using veggies you’ll find at the farmers market now.

Serves 2 to 4 (easily doubled)

2 tablespoons hazelnut oil
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, sliced thin
4 cloves garlic, minced
¼ cup chopped parsley
2 tablespoons fresh thyme
4 cups chopped mixed mushrooms
2 cups chopped local vegetables (carrots, fennel, brussels sprouts, whatever is at market)
2 tablespoons tomato paste
¼ cup dry white wine
½ cup chicken or vegetable stock
1 cup cooked white beans (canned are OK), drained
½ cup shredded mozzarella cheese
¼ cup finely shredded local aged Gouda
Crushed hazelnuts for garnish

Heat 1 tablespoon oil in a large skillet over medium heat. Add the gnocchi and cook, until starting to brown Transfer to a bowl.

Add the remaining oil and toss in the onion, garlic, parsley thyme, mushrooms, and chopped veggies. Cover and cook until the mushrooms sweat and release their juices, about 3 minutes. Remove the cover and continue cooking until the pan becomes dry. Stir in the tomato paste and cook for 1 minute. Then stir in the wine and stock. Simmer for a few minutes then add the white beans, heat through for 1 minutes. Top with the cheeses and serve garnished with the crushed hazelnuts.