Gnocchi with Mushrooms and Gorgonzola Sauce

• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon coarse salt, plus more for seasoning
• Basic Potato Gnocchi (page 224)
• 1 cup heavy cream
• 1 cup homemade or low-sodium store-bought chicken stock
• 4 ounces Gorgonzola cheese
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• Freshly ground pepper
• 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

1. Lightly brush a rimmed baking sheet with oil; set aside.
2. Bring a large pot of water to a boil; add the salt.
3. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
4. Transfer the gnocchi with a slotted spoon to the oiled baking sheet.
5. Repeat the process with the remaining gnocchi.
6. Bring the cream and stock to a boil in a large saucepan over medium-high heat.
7. Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes.
8. Add the cheese; stir until melted.
9. Stir in the nutmeg and cayenne.
10. Season with salt and pepper.
11. Remove from heat; cover to keep warm.
12. Heat the oil in a large skillet over medium heat until hot but not smoking.
13. Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes.
14. Add the gnocchi; cook, stirring occasionally, until heated through.
15. Pour the Gorgonzola sauce over the gnocchi; gently toss.

extravirgin olive oil, coarse salt, heavy cream, chicken, gorgonzola cheese, nutmeg, cayenne pepper, freshly ground pepper, mushrooms

Taken from www.epicurious.com/recipes/food/views/gnocchi-with-mushrooms-and-gorgonzola-sauce-392529 (may not work)