250g potato gnocchi
2 tablespoons butter
250g button mushrooms, sliced
250g shitake mushrooms, sliced
Salt & pepper to taste
2 garlic cloves
1 teaspoon fresh rosemary leaves
2/3 cup white wine
150g feta cheese, crumbled
Chopped parsley to serve
Cook gnocchi, as per packet instructions.
Heat medium frypan over a medium to high heat. Add butter, button mushrooms, shiitake mushrooms and salt and pepper and cook for 3-5 minutes until mushrooms have softened and are cooked. Add garlic and rosemary, cook for another minute.
Add the wine and cook for another minute. Add cooked gnocchi and cook for another 3 minutes.
Spoon gnocchi into serving bowls and top with feta crumbs. Sprinkle with chopped parsley and serve.