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Mini Gnocchi with Miso Brown Butter Cream Sauce
1 stick of butter
2 shallots, thinly sliced
1 fennel, outer leaves and core removed, thinly sliced and divided (fronds saved for garnish)
2-4 oz. Shiitake Mushrooms, stems removed, thinly sliced
1 tbsp miso
1 oz grated Parmesan plus more to garnish
1 tbsp Bourbon
½ cup Heavy cream
1 package mini Tuscanini Gnocchi
Zest of 1 Lemon
Salt and pepper to taste
Prepare gnocchi according to package instructions. Reserve some pasta water.
In a pan, melt the butter over low heat for 3-5 minutes until the butter begins to brown. Add the miso and allow it to brown for another 3-5 minutes. Keep a careful eye to ensure the butter doesn burn. Then, add in half of the fennel, shallots, mushrooms and parmesan. Heat over low heat for 3-5 minutes until the shallots and fennel become translucent.
Whisk in the bourbon and heavy cream and allow the mixture to become homogeneous. If the mixture is too thick, pour in some of the pasta water a little at a time. Season with salt and pepper to taste.
Fold in the gnocchi.
Top with grated parmesan, sliced fennel and fennel fronds, and lemon zest.
Yield: 4 portions
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