Gnocchi with Wild Mushrooms

 

6 servings

 

2 T extra-virgin olive oil

2 T unsalted butter

2 lbs. mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)

2 shallots, minced

¼ C dry vermouth

¾ C chicken stock or low-sodium broth

½ C heavy cream

1 t chopped thyme

Salt and freshly ground pepper

2 lbs. fresh or frozen prepared gnocchi

6 T freshly grated Parmesan cheese

1 t white truffle oil (optional)

 

1. Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.
2. Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for one minute. Stir in ¼ C of the Parmesan and sprinkle the remaining 2 T of Parmesan on top.
3. Bring the gnocchi 6 inches from the heat for 2 to 3 minutes until golden and bubbling. Drizzle with truffle oil and serve.