Gnocchi with mushroom cream sauce

Made this scratch recipe off the cuff for Valentine’s Day. It came out incredible.
Next time I might try dry-pan roasting some of the mushrooms while retaining the sous vide cooking liquid.

Enjoy!

Ingredients:

• 1 pound gnocchi
• 3 Tbsp. Butter
• 3 Tbsp. Flour
• 4 garlic cloves
• 1 Tbsp. Extra virgin olive oil
• 1 tsp coconut oil
• 1/4 tsp salt
• 2 tsp salt
• 1/8 tsp white pepper
• 1 Tbsp. Local honey
• 1 mushroom bouillon cube http://amzn.to/2HjsfEO
• 1.5 cups Pinot Grigio
• 1 cup milk
• 1/4 cup grated Parmesan

Instructions:

1. Add salt, coconut oil, and olive oil to a pan on medium heat
2. Press 4 cloves garlic into pan
3. Sauté 1 min then remove pan from heat
4. Start to heat 3 quarts water with 2 tsp salt
5. Combine butter and flour over medium low heat to form a roux
6. Add honey
7. Add garlic mixture from pan
8. Stir in wine until blended
   Tip: Any sweet wine should work, use a white or a cooking wine.
9. Stir in milk until blended
10. Add grated cheese
11. Add white pepper
12. Add bouillon cube
    Tip These can be hard to find in many store locations, order from the link above!
13. Stir until dissolved
14. Pot of water should be at rolling boil
15. Add contents of mushroom pouch to sauce
16. Stir until blended
17. Add gnocchi to water
18. Cook approximately 3 min until most of  gnocchi are floating
19. Drain
20. Stir into sauce
21. Serve and enjoy!

Implements:

• Anova
• Silicone whisk
• Santuko knife
• Small strainer

 

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