Gnocchi and Wild Mushroom with Sage Butter and Truffle Oil September 28, 2011
Was just thinking of posting this recipe when Emily asked me for it on FB — I knew I have to share it. This is a recipe that I concocted after reading about 10 or so mushroom sauce recipes for Gnocchi. None of them was exactly what I really wanted, but I learned some crucial technique regarding cooking mushrooms that made this possible, and my god, it was soooo good that even I ate it (I don’t usually eat my non-vegan dishes).
GNOCCHI:
a package of store bought gnocchi or make it freshCharlie Trotter’s gnocchi recipe has the fluffiest texture that I adore, it is better than any other recipe I have ever tried:
1 egg yolk
1 large Idaho potato (about 8 ounces) peeled, cooked and riced
1/2 to 3/4 cup flour
Salt and pepperMix the egg yolk into the potato and knead in enough flour so that the dough is not sticky, season to taste with salt and pepper. Roll it out into a long cigar shape and cut the roll into small pieces. Use a gnocchi board to shape if you like it pretty, and it holds the sauce better
MUSHROOM SAUCE:
olive oil
about 2 cups of mixed mushrooms, finely chopped (I used a combination of White Bottom, Portobello, and Porcini Mushrooms)
1/2 medium sized yellow onion, finely chopped
1 garlic, minced
2 cup of chicken broth
handful of sage julienned
1 tablespoon of butter
1 tablespoon of truffle oil
Salt and Pepper
Parmigiano Reggiano
Heat a saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. DON’T STIR! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper (watch for the amount of salt if your stock is salty). Add garlic and cook, stirring for about 1 minute to release its fragrance. Add the 1/2 of the julienned sage and onion and cook until they release their fragrance, add broth, reduced it by at least half. Season to taste with salt and pepper. Remove from heat and stir in the butter and truffle oil.
Bring a large pot of salted water to a boil while you are making the sauce. Add a little olive oil to the water and the gnocchi. They are done about 1 minutes after they float to the surface. Lift them out with a skimmer and mix them well with the sauce. Sprinkle with the rest of the sage and grate some fabulous aged Parmigiano Reggiano on top. ENJOY 
