“Truffled” is used loosely in this case. There are no truffles at all in this recipe, Chanterelles in fact, but I couldn’t find them and went with a mixed gourmet mushroom package from Papa Joes grocery. It turned out fantastic, even without the better mushroom choice; though, I’m still looking forward to trying it with Chanterelles.
The best part is it only took 10 minutes to make this meal.
Truffled Gnocchi with Peas and Chanterelles
1 lb. Potato gnocchi
2 tbsp. Extra-virgin olive oil
10 oz. Chanterelle mushrooms, roughly chopped
2 cups heavy cream
3/4 cup peas, fresh or frozen
2 tsp. Finely chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
1 tbsp. Finely chopped chives
Freshly grated Parmesan
Cook potato gnocchi according to package directions.
Bring a 12” skillet over medium-high heat to high; add cream, peas, mushrooms, and thyme and cook. Stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Add drained, gnocchi pasta to sauce pan and turn to coat, turning down heat to low. Plate pasta and sauce. Sprinkle parmesan and chives on top to serve.