By Chef Alli

Ingredients

• 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

Instructions

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.