Mushroom Gnocchi Gratin
1 pound frozen/fresh potato gnocchi
1 pound fresh mushroooms, sliced - any combination of varieties
2 plum tomatoes, peeled, seeded and cut into chunks
1/3 cup grated parm reggiano
1/3 cup dry marsala wine
2 teaspoons fresh thyme, chopped
1 cup heavy cream, reduced by 1/3
2 tablespoons butter
1 clove garlic, minced
1 shallot, minced
salt and peper to taste
Bring a large pot of salted water to a boil and cook the gnocchi as directed.
Heat a saute pan to medium high, add the butter and sliced mushrooms. Cook mushrooms down, adding a little of the marsala if they start sticking to the pan.
When the mushrooms are soft, add the minced garlic and shallot. Let them soften and cook, then splash them with the rest of the marsala. Cook mushrooms another 2 minutes, season with salt and pepper and set aside.
Butter a baking pan large enough to fit the gnocchi in a single layer. Fill pan with gnocchi. Pour the reduced cream over gnocchi and sprinkle with thyme. Cover with mushrooms, then the chopped tomatoes. Sprinkle with parmesan and bake at 375 til golden and bubbling.
1 pound frozen/fresh potato gnocchi
1 pound fresh mushroooms, sliced - any combination of varieties
2 plum tomatoes, peeled, seeded and cut into chunks
1/3 cup grated parm reggiano
1/3 cup dry marsala wine
2 teaspoons fresh thyme, chopped
1 cup heavy cream, reduced by 1/3
2 tablespoons butter
1 clove garlic, minced
1 shallot, minced
salt and peper to taste
Bring a large pot of salted water to a boil and cook the gnocchi as directed.
Heat a saute pan to medium high, add the butter and sliced mushrooms. Cook mushrooms down, adding a little of the marsala if they start sticking to the pan.
When the mushrooms are soft, add the minced garlic and shallot. Let them soften and cook, then splash them with the rest of the marsala. Cook mushrooms another 2 minutes, season with salt and pepper and set aside.
Butter a baking pan large enough to fit the gnocchi in a single layer. Fill pan with gnocchi. Pour the reduced cream over gnocchi and sprinkle with thyme. Cover with mushrooms, then the chopped tomatoes. Sprinkle with parmesan and bake at 375 til golden and bubbling.