Ingredients
The following ingredients have 3 Servings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, (diced)
- 2 garlic cloves, (minced)
- 1 cup shittake mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 to 3/4 cup half and half
- 1/2 cup freshly grated parmagiano-reggiano cheese, (plus more for topping)
- 3 ears of grilled corn
- 1 pound mini gnocchi (cooked)
- fresh basil and oregano for garnish
Instruction
- Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir. Cook until softened, about 6 o 8 minutes. Stir in the garlic and cook for another minute. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften. Season the mixture with the salt and the pepper.
- [At this time I usually cook the gnocchi according to package directions!]
- Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed. Stir in the parmesan cheese. Taste and season additionally if desired. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.
