This wild mushroom gorgonzola sauce is so good! The gnocchi is not made from scratch. To be honest, I bought it from Trader Joe’s and it was really tasty. Feel free to make yours from scratch though. The sauce is the focus of this recipe and honestly you could throw it on steak or chicken if you wanted to skip the gnocchi. In terms of the mushrooms here, I used maitake, black trumpets, chanterelles, and hedgehogs. I think maitake and/or black trumpets hold up best. I also think morels would go quite well here. Hope you enjoy!
Ingredients
1 lb of wild mushrooms
1 lb of gnocchi
1 cup of heavy whipping cream
5 oz gorgonzola
½ c dry white wine
½ c parmesan cheese
½ c crushed walnuts
1 large shallot (diced)
4 cloves of garlic (crushed and finely chopped)
4 tbsp butter
2 tbsp of flour
Microgreens
Step One:
Start by getting a 3 qt. Pot of water on a backburner on high to boil. On your front burner, drizzle some olive oil in a pan on medium high heat and drop the shallots in the pan. Sautee until shallots begin to turn translucent then add the garlic. Continue to cook until garlic has turned golden. Turn heat down to medium.
Step Two:
Add mushrooms and 2 tbsp of butter. Sprinkle with salt and sautee mushrooms, turning consistently such that all mushrooms are spending time touching direct heat on the bottom of the pan. Try to make sure the mushrooms have that direct contact on both sides. Once mushrooms have reduced by about half and have started to caramelize on the edges, set aside in a bowl
Step Three:
At this point, the pot on the backburner should be boiling. Drop the gnocchi in and boil for just a couple minutes, until warm. Dump into strainer in sink. In a new pan on high heat, add enough oil to coat the pan. Add gnocchi to the pan in batches until each side is brown and crispy–it should only take a few minutes per batch.
Step Four:
Deglaze pan with white wine. Once wine is mostly evaporated, add remaining butter to the pan. Once butter has melted, simultaneously sprinkle flour over pool of butter and stir into a paste. Once paste starts to bubble, add cream, gorgonzola and half of parmesan cheese. Stir until smooth. Turn heat to low and add gnocchi and mushrooms to the pan. Once all ingredients are evenly distributed remove from heat to serve.
Step Six:
Garnish each serving with crushed walnuts, parmesan cheese and whatever greens you might have available. I used some wood sorrel growing in my backyard. Eat up!
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