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1. Bring a large pot of salted water to boiling. Add gnocchi; cook about 2 minutes or until gnocchi rise to the top of water. Using a slotted spoon, remove gnocchi and place in a large bowl.
2. Meanwhile, in a large nonstick skillet heat olive oil over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook for 3 minutes.
3. Add tomato sauce, peas, and the 1 teaspoon dried basil to mushrooms in skillet. Reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; pour over gnocchi. Stir to combine. Ladle into bowls. If desired, top with shaved Parmesan and fresh basil.