Garlic Potato Gnocchi with Mushrooms and Feta

Harvesters and Kansas Farm Bureau having a Food Conversation | Chef Alli's Farm Fresh KitchenOne of the challenges of feeding a family is figuring out what to do with leftovers! Many people- both adults and children- just don’t like the idea of a reheated meal, which is why I try hard to not re-heat, but to re-purpose leftovers so that they can become something completely different the second time around. Mashed potatoes are one of the easiest leftovers to recreate, especially when you transform them into tasty little potato pillows called gnocchi (nee-oh-kee). 

Despite their fancy name, these little potato dumplings are super easy to make and fun to eat. They naturally absorb the flavors of whatever you serve them with, so they are the perfect subsitute for other starches in dishes, soups and stews. I think it would be fun to get your kids involved in rolling the dough and cutting the little pillows.
food4thought Working with the Kansas Farm Bureau enables me to see a side of cooking and food production that not everyone has the privilege of seeing. Oftentimes the in-between, the “how”s of getting our food from the farm to the table get lost in translation, if you will. Farm Bureau does a great job of teaming up with individuals and organizations like Harvesters Community Food Network that are passionate about having that conversation and closing the gap between producers and consumers, so that we who EAT can feel confident in what we’re serving our families. Confident about the nutrition, the production, the distribution, and the quality of the food that is on our tables. You can join the conversation in March at one of their free Breakfast events in Topeka, Lawrence and Manhattan. Click here for more info.

Garlic Potato Gnocchi with Mushrooms and Feta

Garlic Potato Gnocchi with Mushrooms and Feta | Chef Alli's Farm Fresh Kitchen

1 lb. potato Gnocchi, homemade or store purchased, cooked according to package directions, drained
3 Tbs. unsalted butter
1 1/2 lbs. baby portobello mushrooms, sliced
3 cloves garlic, minced
1 lb. frozen skinny green beans, thawed
1 tsp. minced fresh rosemary, or substitute
1/2 tsp. dried rosemary, crumbled
1 cup white wine
1/2 cup Feta crumbles
Flat leaf Italian parsley, chopped

In a small skillet over medium high heat, melt 1 Tbs. butter. When butter is hot, add cooked Gnocchi and spread out on a single layer. Let Gnocchi cook until nicely browned on one side, then turn and brown the other side. Remove skillet from heat and let Gnocchi rest.

Meanwhile, in a second large skillet over medium high heat, melt remaining butter. When butter is hot, add mushrooms, garlic, green beans, and rosemary to skillet; cook until mushrooms are nicely softened and green beans are just a bit tender.  Deglaze the skillet with the wine, stirring up the pan juices into the vegetables. Top with Feta and garnish with parsley, as desired. Serve at once.

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, February 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!

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