Wednesday, October 24, 2012

Gnocchi with Mushroom Fontina Cream and Black Truffle Oil

Wednesday 17 October
'Nuff said.  The sauce was made by sautéeing the mushrooms until dark and liquid, adding heavy cream to boil and thicken, then an ounce or two of grated fontina cheese, and throwing the boiled tender gnocchi in the pan with the sauce.  At the end, we dressed it with black truffle oil, for extra fragrance and savor.

No comments: