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extra-virgin olive oil unsalted butter mushrooms shallots chicken stock heavy cream thyme salt Parmesan cheese oil
Viewed: 48 - Published at: 4 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
- 2 shallots, minced
- 1/4 cup dry vermouth
- 3/4 cup chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 2 pounds fresh or frozen prepared gnocchi
- 6 tablespoons freshly grated Parmesan cheese
- 1 teaspoon white truffle oil (optional)
Method
- 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.
- 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 1 minute.
- Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.
- Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling.
- Drizzle with truffle oil and serve.
