Gnocchi with Chicken of the Woods Lemon Cream

Prep Time: 45 mins Cook Time: 15 mins Servings: Serving: 4 Source: foragerchef.com

Ingredients

              1 lb gnocchi cooked (see note)
            
Kosher salt to taste

              1 cup heavy cream
            
              6 oz fresh tender chicken of the woods mushrooms,
              sliced into ¼ inch pieces
            
              A few scrapes fresh lemon zest
            
              4 tablespoons unsalted butter
            
              Fresh lemon juice to taste, about 2 teaspoons
            
              Fresh grated parmesan to taste
            
              2 tablespoons sliced wild garlic shallots, green
              garlic, or garlic scapes
            
              Chive flowers to garnish (optional)
            
              Wood sorrel leaves to garnish (optional)
            
              ¼ cup dry white wine

Directions

              Sweat the chicken of the woods in half the butter, then add the
              wild garlic or other allium and cook for about 30 seconds, just
              until they turn bright green.
            

              Add the wine and cook for a minute, then add the cream and
              gnocchi, bring to a simmer, and cook until the sauce coats the
              back of a spoon. Meanwhile, season the sauce to taste with salt,
              pepper, and lemon zest.
            

              Finally, finish the sauce with the lemon juice to taste, and swirl
              in the butter.
            

              Finally a small amount of parmesan off the heat, tossing to mix,
              then divide between preheated serving bowls, garnishing with the
              chive flowers and sorrel, if using.
            

Notes

Note Par-cooking gnocchi is my preferred way of making them, just cook in rapidly boiling water, drain and toss with a bit of oil up to an hour or two before serving.

Nutrition