YIELD Serves 2

TIME 30 minutes

INGREDIENTS

• 1/2 lb. Chestnut Mushrooms

• Oil of choice

• Garlic, minced

• Thyme

• Bay Leaves

• Potato Gnocchi

• Cheese (preferably ricotta or parmesan)

• Greens if desired

INSTRUCTIONS

• Chop the Chestnut Mushrooms and add them to a skillet with a little bit of oil, over low-medium heat.

• Add aromatic herbs, and cook low and slow for 15 minutes. Set aside.

• Cook Gnocchi.

• Remove bay leaves and re-heat the mushrooms in the pan with a dash of vinegar and black pepper for seasoning.

• Serve mushrooms on top of a bed of ricotta or parmesan, with the gnocchi underneath.