Sautéed Mushroom Gnocchi with Chive Emulsion

Step 11
Chop the shallots. Slice the garlic. Set aside.
Melt butter in another large, heavy-bottomed sauté pan over
medium-high heat. Add the mushrooms to the pan and sauté
for six to seven minutes until the mushrooms are soft. Flip the
mushrooms around the pan by “tossing” the pan, and gently
nudging with a sauce spoon.
Add the shallots and garlic and sauté
an additional 10 to 15 seconds.
Move the sautéed gnocchi from its
pan into the pan with the
mushroom mixture.
Photos by Daria Bishop
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
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