Gnocchi with morels and green beans

I saw these morel mushrooms at the farmers market and couldn't resist. I mean, how many times do you find fresh morels? I so rarely see them that I snap them up whenever they make an appearance. This time, I mixed them up with green beans and green onions and tossed the resulting mixture over some gnocchi. Delicious! 

Ingredients: 

8 oz fresh or frozen gnocchi

1 tsp olive oil

1 tsp butter or vegan butter

1 tsp olive oil

4 to 8 oz fresh morel mushrooms

1 clove garlic, minced

4 to 8 oz fresh or frozen green beans, cut into 2 inch lengths

2 green onions, cut into 2 inch lengths

1/4 to 1/2 cup vegetable or chicken stock

1/4 cup white wine (optional)

1 Tbs butter or vegan butter

2 Tbs Parmesan cheese

Directions: 

Set a large pot of water over high heat and bring to a boil. Cook the gnocchi per package instructions, usually about 3 to 4 minutes. Drain and set aside. 

Clean the morels, by inspecting them for dirt (or bugs) and brushing them clean. Cut off the woody ends and discard, cut the morels in half, or cut them in quarters if they are very large. Heat 1 tsp of olive oil in a large skillet over medium high heat. Add the mushrooms and cook until the mushrooms begin to brown, about 3 or 4 minutes. Add the garlic, along with the green beans and green onions. Cook for an additional minute or two, just until the vegetable begin to soften. Add the stock and wine, if using, and cook for until warm. Stir in the butter until the mushroom mixture is smooth and creamy. Remove the mushroom mixture to a plate and set aside. Return the empty skillet to the stove. Heat the additional teaspoon of olive oil and butter in the skillet and add the drained gnocchi to the skillet. Cook, turning midway, until the gnocchi is browned is spots, about 4 minutes. Add the mushroom mixture back to the skillet, stirring to combine. 

Dish up the gnocchi with mushrooms. Top with Parmesan cheese, if desired. Enjoy!

Stealthy Cooking Tip: Look for morels at your local farmers market. You'll likely find the freshest wild mushrooms there. In addition, there are some mushroom growers who may have fresh morels, though they're still seasonal, making their debut each spring. Many vendors will help you pick out the best mushrooms. I always ask them first. However, if they're busy, look for mushrooms that are firm and dry. Avoid mushrooms that are soft and wet or hard and dried out. Enjoy your morels!