And then a drizzle of white truffle oil happened.
And I had to quickly grab a chilled bottle of wine and press it against the back of my neck while holding on to the counter; knees ready to give out at any moment. My face and chest, visibly flushed. I was having a moment with this gnocchi.
I had about fifteen moments with this gnocchi last night.
Make this for someone you love. And choose carefully, my friends. Because after this dish is served, your dinner guest will be yours. For life.
Recipe courtesy of Andrew Carmellini via Food & Wine
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
2 shallots, minced
1/4 dry vermouth (I used a splash of dry white wine)
3/4 cup chicken stock or low-sodium broth
1/2 cup heavy cream
1 teaspoon chopped thyme
salt and freshly ground pepper
2 pounds fresh or frozen prepared gnocchi
6 tablespoons freshly grated Parmesan cheese
1 teaspoon white truffle oil (optional but strongly encouraged)
Preheat the broiler. In a large oven-proof 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.
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 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.
Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.