Gnocchi with Wild Mushrooms

Ingredients

• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 2 lbs (10 cups) mixed wild mushrooms, stemmed and thickly sliced
• 2 shallots, minced
• ¼ C dry vermouth
• ¾ C chicken stock or low-sodium broth
• ½ C heavy cream
• 1 tsp chopped thyme
• Salt and freshly ground pepper
• 2 lbs fresh or frozen prepared gnocchi
• 6 Tbsp freshly grated Parmesan cheese
• 1 tsp white truffle oil (optional)

Directions

1. Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.
2. Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for one minute. Stir in ¼ C of the Parmesan and sprinkle the remaining 2 Tbsp of Parmesan on top.
3. Bring the gnocchi 6 inches from the heat for 2 to 3 minutes until golden and bubbling. Drizzle with truffle oil and serve.