Wild Mushroom Gnocchi

Recipe and Photography by Noah Rosen

Forge To Table Knives

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

• Vegetable Oil, as needed

• Unsalted Butter, as needed

• ½ each white onion, small dice

• 4 each cloves garlic, peeled and minced

• 1 Tablespoon Spice Merchants Laguna Beach “Mushroom Mania Blend” (dried wild mushrooms, dried chives, dried thyme, salt)

• 1 teaspoon Crushed Red Chili Flakes

• 1 pound cremini mushrooms, cleaned and stemmed, sliced

• ½ Cup dry white wine

• 1 Cup heavy cream

• 1 pound gnocchi

• Flat leaf Parsley, rough chop, for garnish

• Chives, sliced, for garnish

• Fresh Grated Parmesan cheese, for garnish

Procedure:

1. Heat pan on medium, add 50/50 butter and vegetable oil to coat. Saute onions until lightly golden, add garlic, and saute until fragrant. Stir in the spice blend and black pepper.

2. Add mushrooms, saute, then add additional butter and continue to saute until mushrooms begin to shrink. (Mushrooms are the sponges of the food world, when you add additional butter they will replace their water with the butter adding a delicious richness.)

3. Add white wine to deglaze the hot pan and stir, be sure to scrape the bottom of the pan. Reduce until the wine is almost gone. Season lightly with salt.

4. Lower heat to as low as it will go. Slowly stir in cream and simmer until lightly thickened. Taste and adjust for seasoning.

5. In a pot of boiling salted water, boil gnocchi until cooked through. Strain and toss into the hot mushroom cream sauce.

6. Serve in bowls, garnish with chopped parsley or chives, and shaved parmesan. Be sure to pile mushrooms on top!

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