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Dairy
Medium
30 m
Diets 
1 package Tuscanini Mini Gnocchi
1 stick butter
2 shallots, thinly sliced
1 fennel, outer leaves and core removed, thinly sliced and divided (fronds saved for garnish), cleaned and checked
2 to 4 ounces shiitake mushrooms, stems removed, thinly sliced
1 tablespoon miso
1 ounce grated Parmesan, plus more to garnish
1 tablespoon Boondocks Bourbon
1/2 cup heavy cream
zest of 1 lemon
salt, to taste
pepper, to taste
Prepare gnocchi according to package instructions. Reserve some pasta water.
In a pan, melt the butter over low heat for three to five minutes until the butter begins to brown. Add the miso and allow it to brown for another three to five minutes. Keep a careful eye to ensure the butter doesn’t burn. Then, add in half of the fennel, shallots, mushrooms, and Parmesan. Heat over low heat for three to five 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.
Sponsored by Tuscanini
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