Crispy Gnocchi with Herbed Mushrooms

For those of you who think I've lost my mind with this one, you may be right. A week ago I went with my husband to a restaurant in the city called Mike's Bistro. I was compelled to try it after hearing such great things and subsequently seeing pictures of the food on Instagram and hearing that it was the same owner as Amsterdam Burger Company (another favorite of mine). With all these reasons to go, I couldn't think of a single reason not to. We started off with a Raw Beef Duet which is Beef Carpaccio and Tartar with a Quail Egg Yolk on top (just to let you know what type of place this is). Next, we had the Duck Gnocchi which I literally cannot stop thinking about. It was a Homemade Crispy Gnocchi with Duck Confit, Mushrooms, Herbs and Truffle Oil. Its the kind of dish that makes you want to lick the bowl clean and possibly get seconds. This thing was decadent!

So after dreaming of this dish for about a week and a half, I decided to go ahead and make it myself. Now, I don't know how to make Duck Confit, and honestly if I did I am not sure that I would have. It sounds a bit too complicated for me and it's things like that which I like to leave to the pros. I took a savory, dairy, herb-filled route with my gnocchi and I think my version is a lot simpler to make albeit not as rich as Mike's. My guess though is that if you've got a hankering for some gnocchi that takes about 15 minutes to make, you'll want to try this recipe! Let's get Cooking!

Crispy Gnocchi with Herbed Mushrooms 

1 lb. Gnocchi
1 Tsp. Butter
3 Tbs. Extra Virgin Olive Oil
1/8 Tsp. Crushed Red Pepper Flakes
2 Garlic Cloves, sliced thin, or minced
12 oz. Mushrooms of your choice, quartered
1 Tsp.each chopped Rosemary, Thyme and Basil or Sage
1 Shallot, sliced
Freshly Cracked Salt and Pepper
Parmesean Cheese(optional)

Bring a large pot of lightly salted water to a rolling boil. Add Gnocchi to boiling water. Gnocchi is ready 1 minute after they have floated to the top, or follow package instructions. In the meantime heat the Butter and half of the Extra Virgin Olive Oil along with the Crushed Red Pepper Flakes and Garlic in a large heavy bottomed pan. Once the Garlic has softened, add the quartered Mushrooms, Herbs and Shallot and season with Freshly Cracked Black Pepper. Saute for about 8 minutes on a Medium flame. Once mushrooms have begun to brown, add the Salt (this prevents the mushrooms from giving off too much moisture). Saute for another few minutes and remove from the pan. Wipe out the pan and spray with non-stick spray. Add the rest of your Olive Oil. Remove the cooked Gnocchi from the pot, being sure to remove any excess water. Add the Gnocchi to the Olive Oil in a single layer and fry for about 3 minutes on each side. Gnocchi will get crispy on the outside and stay tender on the inside. Once crisped, add to the Herbed Mushroom mixture. Top with Parmesan Cheese and enjoy immediately!!

Brooklyn, NY 11229


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