Wild Mushroom Gnocchi Recipe

Inspired by Ardsley Station

Time30m

Serves4

truffle cream sauce, garlic, shallot, arugula, tomato, feta

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) gnocchi

8.82 oz (250 grams) wild mushrooms (e.g., chanterelles, porcini)

2 tablespoons Truffle oil

7/8 cup (200 ml) Heavy cream

3 cloves Garlic, minced

1 medium shallot, finely chopped

3 1/2 oz (100 grams) Arugula

1 large tomato, diced

3 1/2 oz (100 grams) Feta cheese, crumbled

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface (usually about 2-3 minutes). Drain and set aside.

Sauté the Vegetables

In a large skillet, heat the truffle oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant and translucent, about 2-3 minutes.

Add the Mushrooms

Add the wild mushrooms to the skillet. Cook for about 5-7 minutes until they are softened and golden. Season with salt and black pepper.

Prepare the Sauce

Pour in the heavy cream and stir, allowing it to simmer for about 3-4 minutes until slightly thickened. Adjust seasoning if necessary.

Combine Gnocchi and Sauce

Add the cooked gnocchi to the skillet, tossing gently to coat them in the truffle cream sauce.

Finish with Fresh Ingredients

Stir in the arugula and diced tomato just before serving. Top with crumbled feta cheese.

Serve

Serve warm, drizzling with additional truffle oil if desired.