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Gnocchi with Oyster Mushrooms




Source of Recipe


Executive Chef Rollie Wesen


Recipe Introduction


Executive Chef Rollie Wesen is making a splash at Via Italian Trattoria and Bar, so we asked him for his favorite recipe that could be whipped up in short order as school kicks in. Wesen gave us a recipe for making gnocchi, the potato dumplings, but we decided to simplify the process by buying packaged gnocchi.

Gnocchi with Oyster Mushrooms, Sugar Snap Peas, Fontina Cheese and Sage


List of Ingredients




2 (8-ounce) packages frozen gnocchi (any variety, tested with garlic/basil)
8 ounces fresh oyster mushrooms
16 ounces whole stringless sugar snap peas (available in grocery produce sections)
3 shallots
2 cups chicken or vegetable broth
4 ounces fontina cheese
2 tablespoons fresh sage
2 tablespoons cooking oil
6 tablespoons unsalted butter
Salt and ground white pepper, to taste

Recipe




Serves 4



Prepare the vegetables. Wash the mushrooms by holding onto their stems and placing the tops under cold, gently running tap water.

Cut off stems and place clean tops on a paper towel to air dry.

Meanwhile, peel the shallots and finely chop. Chop the sage. Set aside.

Slice fontina into small cubes; set aside.

In a large bowl, prepare an ice-water bath. Bring a pot of water to boiling on the stove and blanch the sugar snap peas for two minutes. Remove the pot and drain, placing the peas in the water bath.

Gently cook the gnocchi according to package directions. While gnocchi is cooking, remove the peas from water bath and set aside; add more water and ice if needed to water bath.

When gnocchi is done, remove it from the cooking pot with a slotted spoon and place in bath to stop further cooking.

Heat a large sauté pan over medium-high heat. Add the oil and allow it to spread over bottom of pan. Add the mushrooms and lightly season with salt.

Cook mushrooms, stirring occasionally, until all the natural liquid has evaporated and caramelization has begun. Sauté mushrooms for another 3 or 4 minutes.

Add 2 tablespoons of the butter and the chopped shallots.

When shallots begin to brown, add the sage and cook for another 30 seconds, stirring. Add the 2 cups of broth and bring mixture to a simmer.

With a slotted spoon, remove the gnocchi from water bath, draining.

Put gnocchi into the simmering broth and add the remaining tablespoons of butter. Simmer for 3 minutes to heat the gnocchi through. Season with salt and white pepper.

Add the fontina, sprinkling cubes over the simmering gnocchi, and then add the sugar snap peas. Simmer about 2 more minutes so that the cheese melts slightly.

Spoon servings into pasta bowls.