Wednesday, August 4, 2010

Mushroom gnocchi

2 cloves garlic
4 small spring onion bulbs
1 not-too-hot chili pepper
1.5 TJ packs crimini mushrooms
1-2 T madiera
pinch bouillon in 1/4 hot water
1-2 handfuls arugula
2-3 T cream
handful grated asiago
salt and pepper to taste
1 pack gnocchi

Mince garlic, onion, and chili, and saute in a large pot with some olive oil. Thinly slice mushrooms (stems on and skin off, if you're Toni), add to the pot, and saute. (Start boiling water for the gnocchi at this point; cook gnocchi in a separate pot.) Add madiera and bouillon to the mushrooms, simmer until liquid is reduced and/or absorbed. Stir in arugula and cook until wilted. Stir in cream, cheese, and seasonings, then stir in gnocchi (which should be done by now). This is more filling than it appears, or at least more filling than we expected.

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