Gnocchi With Broccoli And Mushrooms - cooking recipe

Ingredients

3 tablespoons olive oil
12 ounces assorted mushrooms or 12 ounces white mushrooms, sliced
1 teaspoon salt
1 tablespoon minced garlic
1 cup canned fat free chicken broth
2 bunches broccoli, trimmed, halved
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) bag frozen potato gnocchi
serve with parmesan cheese

Preparation

Bring large pot of lightly salted water to a boil.
(Don't use too much salt here. A little goes a long way).
Heat 1-Tbsp oil in large nonstick skillet over medium heat.
Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid).
Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
Remove to serving bowl.
Reduce heat to medium.
Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
Meanwhile add gnocchi to pot; cover just until water boils.
Uncover; cook 5-7 minutes until tender.
Drain; add to serving bowl along with broccoli mix.
Toss to mix.
Sprinkle with Parmesan.