Mushroom Gnocchi with Truffle Oil

Ever since the boyfriend's birthday and that amazing gnocchi, I've been craving it. So I decided to make my own.

It took me some time to put together the right recipe, but it was well worth it, so here's the recipe if you're craving some good gnocchi too.

Here's what you'll need:

1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 lb mushrooms (I used baby bells, dried porcini, and shitake)
1 shallot, minced
1 tsp vermouth
1/2 cup low sodium chicken broth
3/4 cup heavy cream

1 tsp chopped thyme

1 lb gnocchi, frozen or fresh

3 Tbsp grated parmesean

8 oz frozen peas

1 tsp of truffle oil

Preheat the oven to 425 degrees F.

Fill a large pan with salted water. Turn the heat on high.

While you're waiting for it to boil, focus on your sauce.

Heat your oil and butter in an oven safe skillet. Add mushrooms and minced shallot and cook over medium heat until light brown (about 5-6 min).

Add vermouth and cook until evaporated.

Add the stock, cream, thyme, and peas; bring to a boil, stirring occasionally until cream reduces by half. Remove skillet from heat.

Meanwhile, cook the gnocchi in the boiling water until they float to the surface, about 3 minutes.

Drain well.

Add the gnocchi to the mushrooms. Stir in 1/2 of the Parmesan and sprinkle the remaining Parmesan on top.

Cover and put the gnocchi in the oven. Bake for 10 minutes.

When it's done, drizzle with truffle oil and it's time to eat.

Served with a glass of white wine, it's quite delicious.