Potato Gnocchi with Wild Mushrooms
Recipe by - Chef Tony
Yield � 4 servings
2 lbs.��� Potato Gnocchi
4 pc. �� Garlic Cloves, chopped fine
� pc.�� Small Yellow Onion
2 oz.� ���Olive Oil
3 oz.���� Forest Mushroom Blend
1 oz .��� Morel Mushrooms
� tsp.� �Italian Seasoning Blend (oregano, basil, thyme, rosemary)
1/4 C.�� Sun Dried Tomatoes, julienne cut
6 oz.���� Artichoke Hearts
3 Tbsp.�� Parmigiano Reggiano Cheese, grated
Fresh Ground Sea Salt & Fresh Ground Tri Color Pepper, as needed
This is a fun recipe to prepare!
Boil 4 quarts of water. Chop the garlic and dice the onion and reserve! Place the dry mushrooms in a bowl and add 2 cups of water, cover with plastic wrap and let stand to reconstitute, about 20 minutes. Soak the sun dried tomatoes in warm water for a few minutes before using. Drain the artichokes of the marinate and cut each one in half.
In a large saut� pan, heat the olive oil, add the onions and garlic and cook until light brown, add the artichokes and cook for 1 minute, ad the mushrooms and saut� over medium heat, add the Italian seasonings. Meanwhile boil the gnocchi and cook for 2 minutes, or until it floats, transfer to a colander and drain, let it cool but do not rinse it off. Toss it into the saut� pan and add fresh ground sea salt & tri color pepper (there is nothing like it). �Taste and adjust seasonings.
Using a cheese grater add the parmesan cheese.
Serve on small dishes with a salad and white wine!
Chef�s Note: Our �Full Red Sun Dried Tomatoes� are made from select rip plum tomatoes and naturally dried to a medium moist chewy texture (like the inside of fresh baked Italian bread), if you have rock hard sun dried tomatoes, use them in soup and try ours !
Let simmer, add all remaining ingredients. You can also heat some of them in the oven. Place in a bowl and serve!
This is a perfect dish for cool nights, serve with a bottle of pinot grigio. It can be prepared ahead and later saut�ed to order!