Russet Gnocchi with Chardonnay Mushrooms $11.99

Vegetarian - Nut free

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Russet Gnocchi with Chardonnay Mushrooms by Chef Lisa Nakamura

Chef Lisa Nakamura

Chef Lisa Nakamura

Growing up in Hawaii, I ate a wide spectrum of food. My culinary training is classical French and I started my cooking journey in Lisa Dupar's kitchen.

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Fluffy russet potato gnocchi topped with mushrooms sautéed in Chardonnay. Covered with a rich porcini cream, and finished with grated Parmesan cheese, this is the perfect gnocchi to ring in the fall.

  • ⓞ Oven 15 min, 350°F
  • ⓜ Microwave 3 min

Ingredients Ingredients

russet potatoes, flour, mushrooms, cream, eggs, salt, dijon mustard, grated parmesan cheese

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