The local R. Fields Wine Company recently offered frozen truffle filled gnocchi. At $22 a package (2.2 pounds), it wasn’t cheap though it easily provided 8 to 10 servings. I first quartered Crimini, roughly chopped oyster and halved Hon Shimeji mushrooms then tossed with olive oil, minced garlic and black pepper. These were oven roasted for 15 minutes. I then halved fresh sugar snap peas and set aside. 
In a large skillet I browned ½ block of butter (French butter) and added a couple of sage leaves. Half a bag of the frozen gnocchi were then simmered for about 2 minutes – just until they floated on the surface then drained. The gnocchi were immediately tossed in the skillet to brown, followed by the mushrooms and finally the sugar snap peas.
They were then plated and sprinkled with white truffle oil and coarse sea salt.
This was served with a 1999 Ryan Pinot Noir. The earthiness of the wine and mushroom struck the perfect balance while the fruit in the Pinot was accentuated with just enough acid to cleanse the palate after each bite. Buon Appetito!
In a large skillet I browned ½ block of butter (French butter) and added a couple of sage leaves. Half a bag of the frozen gnocchi were then simmered for about 2 minutes – just until they floated on the surface then drained. The gnocchi were immediately tossed in the skillet to brown, followed by the mushrooms and finally the sugar snap peas.
They were then plated and sprinkled with white truffle oil and coarse sea salt.
This was served with a 1999 Ryan Pinot Noir. The earthiness of the wine and mushroom struck the perfect balance while the fruit in the Pinot was accentuated with just enough acid to cleanse the palate after each bite. Buon Appetito!
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