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Toasted Gnocchi with Mushrooms, Basil and Parmesan
Ingredients
  • 1 pound (uncooked) potato gnocchi*, homemade or store-bought
  • 8 ounces baby bella or white button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • ⅔ cup dry white wine
  • ½ cup julienned or roughly-chopped fresh basil leaves, loosely-packed
  • ½ cup freshly-grated Parmesan cheese, plus extra for serving
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