November 02, 2015

truffled gnocchi with peas and chanterelles

this was such a rich, delicious, earthy-tasting dish.  chanterelles are in season right now so it's the best time of year to try this out.  it feels like a fancy comfort food. 
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


2 tbsp. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
34 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
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.