Potato Gnocchi with Pheasant, Asparagus, and Morel Mushrooms
(The Riverside Inn)


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Ingredients

2 Cups Potato Gnocchi
2 Pheasant breasts
6 Asparagus spears
12 oz Fresh Morel mushrooms
1 tsp Minced garlic
1/2 Yellow onion
2 oz Dry white wine
2 tsp Olive oil
2 tsp Butter
1 tsp Fresh parsley
2 tsp Pine nuts
1/4 Cup Shaved Parmeggiano-Reggiano

Instructions

Add olive oil to a large, non-stick sauté pan and heat on med for 1 minute. Add gnocchi and cook until golden (about 3 minutes). Add pheasant, morels, garlic, and onion and cook about 1 minute. Add wine, butter, and asparagus – season with salt and pepper. Turn off heat and let stand for 1 minute. Divide into serving dishes and top with parsley, cheese and nuts.
 
 
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