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Products used: Herbes de Provence Seasoning, , Truffle Sea Salt
2 Tbsp Butter
¼ cup + 1 Tbsp Robust SOOC Extra Virgin Olive Oil, like Portuguese Lentrisca
5 cloves Garlic, minced
3 small Shallots, diced
¼ tsp SOOC Herbes de Provence Seasoning
1 ½ lb Button or Baby Bella Mushrooms, quartered
⅓ cup White Cooking Wine
¾ cup Chicken Stock
½ tsp SOOC Truffle Sea Salt
¼ cup fresh Parsley, chopped
1 lb Gnocchi
¼ cup fresh Parmesan, grated
¼ tsp crushed Red Pepper
In a large pan over medium heat, melt the butter and add ¼ cup EVOO. Add all but ¼ tsp of the minced garlic and all the shallots, cooking until soft, about 5 minutes.
Add the Herbes de Provence seasoning and mushrooms, sauteeing for another 7 minutes.
Stir in the white wine, turning the heat to high and cook for another 3-4 minutes to cook out the alcohol.
Add the chicken stock, Truffle Sea Salt, and parsley and saute for an additional 5 minutes.
Cook gnocchi according to package instructions. When done, drain and transfer to a pan over medium heat. Drizzle the remaining EVOO and minced garlic, and saute until gnocchi are just slightly browned. About 2 minutes. Remove from heat.
To serve, top the gnocchi with the mushroom and broth mixture. Garnish with parmesan, extra parsley, red pepper flakes, and extra EVOO.
