Gnocchi With Wild-Mushroom Saute

  1. Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems.
  2. Thickly slice the mushrooms if they are large and set aside.
  3. In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter.
  4. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute.
  5. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes.
  6. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated.
  7. Cover the skillet and cook for 5 minutes more.
  8. Meanwhile, cook the gnocchi according to directions and drain.
  9. Place in a serving bowl or on a platter.
  10. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt.
  11. Top the gnocchi with the mushrooms and garnish with chives.
  12. Serve immediately with grated Parmesan on the side.

mushrooms, olive oil, unsalted butter, garlic, kosher salt, freshly ground black pepper, white wine, redpepper, tomato paste, fresh chives, serving

Taken from cooking.nytimes.com/recipes/7190 (may not work)

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