Issue Date: April, 2010
Serves: Serves 8 as a side dish
Pairings:
Courtesy of: David and Torre Solazzo, Ristorante del Porto, Louisiana Cookin

Ingredients:

• 1 recipe Ricotta Gnocchi (click for recipe)
• 1 ½ pound Brussels sprouts, cleansed & halved
• 2 pounds Crimini mushrooms, separate the caps and stems
• 2 bunches Swiss chard, chopped
• 1 quart mushroom or vegetable stock, fresh or store-bought
• 4 tablespoons extra virgin olive oil
• 1 tablespoon garlic
• 1 teaspoon thyme
• 2 tablespoons unsalted butter, cold
• 2 tablespoons white truffle oil
• 1 cup Pecorino Romano, grated
• Kosher salt and pepper, to taste

Instructions:

Add the olive oil to a 15-inch saute pan. When the oil starts to smoke, add the Brussels sprouts, flat side down. Season with salt and pepper. When the Brussels start to brown, move around with a wooden spoon. Add the crimini mushrooms flat side down. Season the mushrooms with salt and pepper. When the mushrooms start to roast, add the garlic. When the garlic starts to toast, add the thyme. Add Swiss chard and mushroom stock. Let mushroom stock reduce by half then stir in the cold butter. When the butter is emulsified the sauce should coat the back of a wooden spoon. At this point add the truffle oil. When the gnocchi comes out of the water, add them to the saute pan and gently toss with vegetables and sauce. Check for seasoning one last time. Pour into a large serving bowl and garnish with grated Pecorino Romano and one more tablespoon of truffle oil. Serve immediately with a large spoon.