Wild Mushroom and Vegetable Gnocchi

 

 

Ingredients

• 1/4  ounce 

  dried porcini mushrooms
• 1   tablespoon 

  unsalted butter
• 1   tablespoon 

  olive oil
• 2   cups 

  shiitake and cremini mushrooms, sliced (4 to 5 oz.)
• 8   ounces 

  asparagus, trimmed and sliced into 2-inch pieces
• 1/2  

  red onion, thinly sliced
• 1/2  teaspoon 

  kosher salt
• 1   pound 

  refrigerated or frozen gnocchi
• see savings

  

  1   cup 

  frozen baby sweet peas, thawed
• 1/2  cup 

  toasted almonds, coarsely chopped
• 1/4  cup 

  finely shredded Parmesan or Asiago cheese