Gnocchi With Wild Mushrooms

• 4 cups mushroom ragout (see recipe)
• 2 cups mushroom broth (see recipe)
• 1 tablespoon porcini or olive oil
• 1 pound potato gnocchi
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

1. Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove from heat and set aside.
2. Boil the gnocchi until tender but firm and drain.
3. Toss the gnocchi with the mushroom mixture, add the Parmesan cheese, season with salt and pepper to taste and serve immediately.

mushroom ragout, mushroom broth, porcini, potato, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/6643 (may not work)