Recipe - Wild Mushroon & Potato Gnocchi Gratin

Ingredients

1 pound frozen potato gnocchi
1 pound wild mushroooms, any combination of varieties, sliced
2 plum tomatoes, peeled, seeded and cut into 1/2 inch chunks
1/3 cup grated parm - the real stuff if possible, reggiano
1/3 cup dry marsala wine
2 tespoons fresh thyme, chopped
1 cup heavy cream, reduced by 1/3
2 tablespoons butter
1 clove garlic, minced
1 shallot, minced
salt and peper to taste

Method

1. Bring a large pot of saletd water to a boil and cook the gnocchi as directed on the package
2. Heat a saute pan to medium high, add the butter and sliced mushrooms
3. Let the mushrooms cook down, adding a little of the marsala if they start sticking to the pan
4. When the mushrooms are soft add the minced garlic and shallot
5. Let them soften and cook, then splash them with the rest of the marsala
6. Cook the mushrooms for another 2 minutes, season with salt and pepper and set them aside

Assembly

1. Find a casserole dish with a surface area large enough to fit the gnocchi in a single layer
2. butter the pan and fill with the gnocchi
3. pour the reduced cream over and sprinkle with the thyme
4. cover this with the mushrooms, then the chopped tomatoes
5. sprinkle the parmesan on top
6. bake at 375 til golden and bubbling

NOTE: you can prepare the dish several days in advance up to the baking