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:
- Add salt, coconut oil, and olive oil to a pan on medium heat
- Press 4 cloves garlic into pan
- Sauté 1 min then remove pan from heat
- Start to heat 3 quarts water with 2 tsp salt
- Combine butter and flour over medium low heat to form a roux
- Add honey
- Add garlic mixture from pan
- Stir in wine until blended
Tip: Any sweet wine should work, use a white or a cooking wine. - Stir in milk until blended
- Add grated cheese
- Add white pepper
- Add bouillon cube
Tip These can be hard to find in many store locations, order from the link above! - Stir until dissolved
- Pot of water should be at rolling boil
- Add contents of mushroom pouch to sauce
- Stir until blended
- Add gnocchi to water
- Cook approximately 3 min until most of gnocchi are floating
- Drain
- Stir into sauce
- Serve and enjoy!
Implements:
- Anova
- Silicone whisk
- Santuko knife
- Small strainer
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