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gnocchi in a wild mushroom sauce

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Here is a special method for cooking (and saucing) gnocchi, that provides a wonderful, intense flavor. The secret is to finish cooking the gnocchi in a mushroom stock. The truffle oil at the end adds immensely to the richness: try it.

for the sauce:

two tablespoons extra virgin olive oil
two tablespoons unsalted butter
one pound mixed wild mushrooms (about four cups)
one shallot, minced
one-quarter cup dry vermouth
one-half cup chicken stock
one-quarter cup heavy cream
one teaspoon chopped thyme
salt and freshly ground pepper
one-quarter cup freshly grated Parmesan cheese
one-half teaspoon white truffle oil (optional)

for the pasta:

one pound gnocchi

In a heavy pot or sauté pan, heat the olive oil and the butter. Add the mushrooms and shallots and cook over medium heat until the mushrooms are soft, about six minutes. Add the vermouth and cook for two minutes, until the alcohol it is dispersed. Add the stock, the cream and the thyme. Add a hafl teaspoon of salt and some freshly ground pepper. Bring to a boil and set aside.

In four quarts of boiling water, add a tablespoon of salt and the gnocchi. Cook until the gnocchi float to the surface.

Add the gnocchi to the mushroom mixture. Simmer, stirring, for two minutes. Stir in half of the parmesan. The sauce should be fairly thick, not runny. Serve in heated bowls. Add more parmesan if needed. And sprinkle some drops of white truffle oil over the gnocchi.