Delicious, but needs some tweaks

WOW, that's all I can say about this dish.

I would certainly make some changes for next time but the overall idea and execution of the dish is incredible. And the changes I'd make are simply for a taste preference on our end. The recipe as is is wonderful too.

I'm not a huge Rachel Ray lover but I saw this recipe in her October issue that our recptionist at work had and I thought it was worth a photo copy because it involved our favorites- gnocchi, peas and mushrooms, how bad could it be??

Gnocchi with Braised Mushrooms and Peas

1 1/2 lbs. gnocchi - I used 1 package of dried gnocchi

3 T olive oil

6 oz cremini mushrooms, sliced

1 1/2 cups low sodium beef broth - I used chicken

10 sprigs thyme- I used dried

1 cup frozen peas, thawed

salt and pepper

3 T butter

3 cups corasely chopped radicchi0 - next time I'd swap this out for fennel, spinach, or swiss chard, the raddicchio was too bitter for us.

1. In a large pot of boiling water, salted, cook the gnocchi and according to package directions. drain and transfer to a paper towel lined baking pan.

2. In a large nonstick skillet, heat 1 T olive oil over medium high heat. Add the mushrooms and cook until browned. Add the broth and thyme. Bring to a boil. Cook until the broth has reduced to about a 1/4 cup. Transfer to a medium bowl and discard the thyme. Stir in the peas, season with salt and pepper. Wipe out skillet

3. In the skillet, heat the remaining oil and the butter over medium high heat. Add the gnocchi and cok tossing occassionally until golden. Add the radicchio and cook stirring, until wilted. Season with salt and pepper.

The recipe now asks you to divide the gnocchi mixture and top with the mushroom mixture. We just tossed everything together and it was perfect!

SO YUMMY - again, a little bitter for us, but Oh my gosh the gnocchi was out of this world!! I should have known because we don't like radicchio to begin with!