Gnocchi in Truffled Parmesan Cream

Ingredients

• 2 Thyme Sprigs
• 6 oz Cremini Mushrooms
• 1 ½ oz Julienned Sun-Dried
• Tomatoes
• 1 oz Seasoned Croutons
• 1 Package Fresh Gnocchi
• 4 oz Heavy Cream
• 1 oz Grated Parmesan Cheese
• 1 oz Butter
• ½ oz Baby Arugula
• ½ tsp. Truffle Oil
• Olive Oil
• Salt Pepper
• approximation than exact
• amounts, as moisture levels vary

Instructions

1. 1

   Cook Within: Truffle oil adds a distinct aroma and flavor when added. Add just a drizzle over top of gnocchi before serving, taste, and add more if Seemingly simple gnocchi can bedevil even seasoned chefs. Most experienced gnocchi-makers measure ingredients more by approximation than exact amounts, as moisture levels vary from potato to potato.

2. 2

   Prepare the Ingredients: Stem thyme. Cut mushrooms into ¼” slices. Place 2 Tbsp. hot tap water. Allow to rehydrate 10 minutes, then blot dry before using. Leave croutons in their shipping bag and, using a small pan or pot, crush into

3. 3

   Prepare the Sauce: Return pot gnocchi cooked in to medium heat. Add heavy cream, half the Parmesan, remaining thyme, and reserved gnocchi cooking water. Bring to a sim- mer and cook 1-2 minutes, or until slightly thickened. Remove from heat. Add butter and swirl to combine.

4. 4

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Add mushrooms to hot pan and cook undisturbed 3 minutes. Stir and continue cooking 5-6 minutes, or until mushrooms are browned and soft- ened. Add sun-dried tomatoes and half the thyme. Season with ¼ tsp. salt and a pinch of pepper. Stir to combine, cook 1 more minute, remove from heat, and

5. 5

   Add gnocchi to pot and stir gently. Season with ½: tsp. salt and a pinch of pepper. Taste and add addi- tional salt if desired.

6. 6

   Cook the Gnocchi: Add gnocchi to boiling water and stir gently. Cook 3-4 minutes, or until gnocchi float to surface. Reserve ¼ cup gnocchi cooking water, then drain gnocchi in colander.

7. 7

   Plate the Dish: Place gnocchi and sauce on a plate or in a shallow bowl. Garnish with remaining Parmesan and bread- crumbs. Top with arugula, mushrooms, and sun- dried tomatoes. Drizzle with truffle oil (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. It’s split between the mushroom-sun-dried tomato mixture and Parmesan cream cup of gnocchi cooking water before draining. twice. It’s used for the sauce and garnishes the dish. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink