SIMPLE AUTUMN SUPPER ~ GNOCCHI with WILD MUSHROOMS

~ Alstroemeria (simply lovable face)

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Gardner's Note: "(al ztruh mee'ree uh):n. A genus of 60 species of bulbs (Alstroemeriaceae) with long, thin, lancelike leaves topped with loose clusters of azalea-shaped flowers streaked in a myriad of colors. Used for massing or in borders. Commonly known as Peruvian lily. "

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GNOCCHI with WILD MUSHROOMS

~ Although gnocchi is simple to prepare, with the busy season ahead consider this tasty dish from FOOD & WINE (NOV 2006) made even easier with store-bought gnocchi.

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2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

2 lbs. (10 cups) stemmed mixed wild mushrooms

2 minced shallots

1/4 cup dry vermouth

3/4 cup organic chicken stock

1/2 cup heavy cream

1 tsp. chopped thyme

coarse salt & freshly ground pepper

2 lbs. fresh or frozen prepared gnocchi

6 Tbsp. freshly grated Parmesan cheese

1 tsp. white truffle oil (optional)

• Prepare broiler. In large ovenproof skillet, heat olive oil with butter. Add mushrooms & shallots and cook over high heat, stirring occasionally for 12 minutes or until browned. Add vermouth and cook until evaporated. Add stock, cream and thyme, season with salt & pepper; bring to boil.
• Meanwhile, in large pot of boiling salted water, cook gnocchi until they float to the surface, about 3 minutes. Drain well. Add gnocchi to mushrooms and simmer, stirring for 1 minutes. Stir in 1/4 cup Parmesan and sprinkle remaining 2 Tbsp. of Parmesan on top.
• Broil gnocchi 6 inches from heat from 2-3 minutes, until golden and bubbling. Drizzle with truffle oil and serve. (6 servings)

Food & Wine suggestion: Silky, cherry-inflected Valpolicella: 2003 Mazzi Poiega