SAUSAGE MUSHROOM GNOCCHI

Sausage Mushroom Gnocchi image

Number Of Ingredients 14

1 tablespoon olive oil
1.5 pounds fresh mild sausage (loose or with casings removed)
4 cups sliced white mushrooms
1 tablespoon minced shallots
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
.5 teaspoon crushed red chili flakes
1 cup chicken stock
.5 cup grated Parmesan cheese
1.5 tablespoons unsalted butter
.25 cup julienned fresh basil
.5 teaspoon freshly cracked black pepper
.5 cup amaretto
.5 cup heavy cream

Steps:

Bring a large pot of salted water to boil.
Heat the oil in an extra-large (12- to 14-inch) saute pan, or work in 2 batches. Tear the sausage into small rustic pieces, about 1/2 inch, and brown well on all sides.
Add the mushrooms to the pan and saute until soft and tender, then add the shallots, garlic, thyme and chili flakes and saute for about 5 minutes, or until the shallots are soft and translucent.
Deglaze the pan with the amaretto and let simmer over medium heat until the liquid reduces by half, about 8 minutes. Stir in the heavy cream and chicken stock and continue to simmer until the sauce thickens enough to coat the back of a spoon.
Drop the gnocchi into the pot of boiling water and let cook until they float to the top. Once floating, cook them for an additional 20 seconds, then gently remove them from the water with a slotted spoon and place directly in the saute pan with the sausage and mushroom sauce.
Add the Parmesan cheese, butter, basil, 1/2 tsp Kosher salt, and the pepper, and very gently stir or toss to coat the gnocchi well. Serve immediately in warm bowls.