skillet gnocchi with ham, peas & mushrooms

want a one skillet meal that pleases everyone, is infinitely adaptable, and can be on the table in 30 minutes? then this skillet gnocchi is for you! want more vegetables? add them. prefer a meatless option? skip the ham. change up leftover chicken breasts or grilled or roasted vegetables by tossing those in. not a fan of swiss? try cheddar or monterrey jack. endless options, all delicious.

skillet gnocchi with ham, peas & mushrooms
adapted from food network
30 minutes, serves 4

1 tablespoon unsalted butter
1 onion, diced
8 ounces mushrooms, sliced or quartered
1/2 pound carrots, sliced
8 ounce ham steak, cut into bite size pieces
1/2 cup chicken broth
17.5 ounce package gnocchi
1 cup thawed frozen peas
1/4 cup heavy cream
1 cup shredded swiss cheese
  1. heat a large skillet over medium heat and add the butter. add the onion, mushrooms, and carrots and cook until softened, about 5 minutes.
  2. add the ham and cook until the ham is lightly browned, a couple minutes.
  3. add the chicken broth and 3/4 cup water and bring to a simmer. add the gnocchi, stir, cover, and cook until tender, about 5 minutes. 
  4. remove from heat and stir in the peas and cream. season with salt and pepper. mix in the cheese until melted and serve. 

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