GNOCCHI AND MUSHROOMS WOW!!!!!!! ENJOY DAN:

TRI COLOR GNOCCHI POTATOES WITH MUSHROOMS by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 (17.5oz) package ARCHER FARMS tri-color gnocchi potatoes
1 tablespoons butter
1 tablespoon olive oil
1/4-oz dried gourmet mushroom blend
2 cups baby portabellas, sliced
12 stalks asparagus, trimmed and sliced diagonally
1/2-onion, thinly sliced
1 cup peas
1/4-cup toasted pine nuts
1/4-cup parmesan cheese

DIRECTIONS:

1. In a bowl, combine dried mushroom with 1 cup boiling water.
2. Cover and let sit for 30 minutes, drain; reserve mushroom water.
3. Chop mushrooms and set aside.
4. Heat salted water in a pot and add gnocchi bring to a boil and cook 2-3 minutes.
5. Place cooked gnocchi in a large bowl.
6. In a skillet over medium-high heat, combine butter and oil until melted.
7. Add dried mushroom and baby portabellas and cook, until soft and golden; transfer to a plate.
8. Combine asparagus and onion to the skillet, season with S &P.
9. Cook for about 3-4 minutes or until onion are soft.
10. Add cooked mushrooms and the peas to the skillet and heat through, using a little mushroom liquid if necessary.
11. Toss mushrooms and onion mixture into the gnocchi bowl and combine thoroughl, mix in the pine nuts and parmesan cheese.

ENJOY DAN: BON-APPETITE!!