Sunday, October 21, 2012

Whole Wheat Gnocchi with Mushrooms and Lemon Caper Sauce

I have had a couple of packages of pre-made gnocchi in the house for a while.  We keep threatening to cook them but never seem to get to it.   A couple Friday nights ago we opted for simple and easy since we were heading out later that night.

Doesn't really get much simpler or easier than gnocchi so I decided to go for it. I had the Wegman's brand, the whole wheat variety, on hand. The stuff is pre-packaged and sold in the pasta aisle, requires no refrigeration and is quite good.

I decided on mushrooms and capers because I think they make a really great combination. And, with the lemon the flavor reminds me of piccata- something I really love.

This was the perfect quick meal before a night out on the town!

1 lb whole wheat gnocchi
5 oz shitake mushrooms, sliced
Juice and zest of one lemon
3 tbsp extra virgin olive oil
1 tbsp vegan butter
1 tbsp fresh thyme, minced
1/4 cup capers, drained
Vegan Parmesan cheese for sprinkling (I love Parmela)

Boil a large pot of water and prepare the gnocchi according to package directions..

On the stovetop in a medium to large skillet over medium heat add the olive oil and, vegan butter.  When hot add the mushrooms,  thyme and pepper.  Cook until mushrooms are starting to soften (a few minutes) and add the lemon juice, zest and pepper. Add cooked,drained gnocchi and capers to the pan and lightly toss to coat.

Serve sprinkled with vegan Parmesan cheese.

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