Gnocchi – 200 grams
Olice oil – 1 tsp
Parmesan Cheese – As required
Pepper – As required
For the Mushroom Sauce
Olive oil + butter – 1+1 tsp
Garlic – 8-10 cloves (chopped)
Assorted Mushroom – 1 cup (sliced) ( You can use any mushroom you like; I used the following mushrooms)
Button Mushroom – 4-5
Eryngii mushroom – 1
Mushroom black fung or Cloud ear Fungus – 4-5
White wine – 1/2 cup (optional, but preferable. You can use water too, I have even used whiskey… it’s all good)
Fresh Cream – 1 cup (as per preference)
Salt & Pepper – to taste
Heat a sauce pan, add the olive oil and butter, when hot add the garlic and before it browns add the mushrooms and saute it. A bit of salt and pepper. When it looks limp, add the white wine and cook till the wine is almost absorbed. Add the fresh cream and give it a good stir until it is thick. Check seasoning and add more if required.
Heat a skillet, add olive oil, add the gnocchi and stir fry till its is brown and plump.
Add the sauce to the gnocchi and top with grated parmesan cheese.