Wild Mushroom & Truffle Cream Gnocchi

Ingredients:

• 1 lb potato gnocchi (fresh or store-bought)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 small shallot, finely chopped

• 1½ cups assorted wild mushrooms (shiitake, oyster, cremini), sliced

• ½ tsp sea salt

• ¼ tsp cracked black pepper

• ½ cup dry white wine (such as Pinot Grigio)

• ¾ cup heavy cream

• ¼ cup freshly grated Parmigiano-Reggiano

• 1 tbsp truffle oil

• 1 tsp finely chopped fresh thyme

• Optional: shaved truffle or truffle salt for garnish

• Fresh parsley for finishing

Instructions:

1. Sauté Aromatics & Mushrooms
   Heat butter and olive oil in the Nutri-stahl Large Skillet over medium heat. Sauté shallots and garlic for 1–2 minutes until fragrant. Add wild mushrooms, salt, pepper, and thyme. Cook until mushrooms are golden and their moisture evaporates (about 6–8 minutes).

2. Deglaze with Wine
   Pour in the white wine to deglaze the pan, scraping up any flavorful bits. Simmer until the wine reduces by half.

3. Make the Cream Sauce
   Stir in heavy cream and let it simmer for 3–4 minutes until thickened. Lower heat and stir in the Parmigiano-Reggiano. Finish with truffle oil for depth and aroma.

4. Add Gnocchi
   Meanwhile, boil gnocchi in salted water until they float (about 2 minutes). Drain and add directly to the skillet. Gently toss to coat in the creamy truffle sauce.

5. Garnish & Serve
   Plate in a shallow white bowl or dish. Garnish with fresh parsley, shaved truffle, or a pinch of truffle salt for a luxurious finish.