Serves 4
Gnoochi
3 ounces (85 g) pancetta (Italian bacon) diced in 1/4-inch (6-mm) cubes
1 tablespoon (15 mL) unsalted butter
1 pound (450 g) mixed mushrooms (ie: cremini, oyster, shiitake, king eryngii or portobello)
1 shallot, peeled and finely minced
1 clove garlic, peeled and finely minced
3 ounces (85 mL) off-dry sherry
1/2 cup (125 mL) brown veal or chicken stock
1/2 cup (125 mL) heavy 35-per-cent cream
1 tablespoon (15 mL) chopped mixed fresh herbs (ie: parsley, thyme, oregano, basil)
Sea salt and freshly milled black pepper, to taste
Bring a large pot of salted water to a boil. Place gnocchi dumplings in boiling water; as soon as they float, remove them to a clean tray. Set aside.
To prepare mushrooms and sauce, in a heavy-bottom saute pan cook pancetta until just starting to brown.
Using a slotted spoon, remove pancetta to a plate lined with paper towels to absorb excess fat.
Return pan to heat (with fat from cooking the pancetta) and add butter, then mushrooms to cook 3 to 4 minutes, or until nicely browned.
Add shallot, garlic, and cook, stirring, 1 minute. Add sherry and cook until sherry is almost completely reduced.
Add stock and sherry and reduce by half.
Add the cream and herbs and reduce until thickened.
Season to taste and serve with gnocchi.