i didn't fuss with making the gnocchi from scratch--it can be found at world market. instead of boiling, i cut mine in halves or fourths and browned them over medium high heat before mixing them in right at the end.
i found it at saveur.com
ingredients
2 tbsp. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
3⁄4 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 tbsp. finely chopped chives
directions
Heat oil in a 12" skillet over medium-high heat. Add mushrooms to skillet and cook, stirring occasionally, until light brown, about 5 minutes. Raise heat to high; add cream, peas, and thyme and cook, stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Boil gnocchi in the salted water until they float, about 2 minutes. Using a slotted spoon, transfer gnocchi to mushroom sauce, add chives, and toss to combine.
