Saturday, May 22, 2010

I'm Back/Whole Wheat Gnocchi with Mushroom Sauce

Ok, so it's been a couple weeks since I posted. Had a nice relaxing week after the Flying Pig. Spent the following week out in Washington and Oregon. Didn't get as much running in out there as I had hoped to do, but had a great time. Spent a day in Seattle, went to Astoria Oregon (Goonies) and Long Beach Peninsula. My dad and I also did a couple day hikes one to Ape cave which was formed by St Helen's lava flows and we did a 12 miler to Tunnel Falls.

Pike Place Market

Tunnel Falls

I was planing on doing my first ultra on November 6th. It's a 30 mile road race and I turn 30 the following day. The more I've thought about it though I would prefer my first ultra to be a trail race so I'm doing a 50k on October 24. Can't wait to see how my body responds to the training for this. I will also be doing my annual State to State Half in September and a few 5 and 10k's along the way. Guess I had better start hitting the pavement on a regular basis again here soon.

Ok, now it's time for the good stuff.....Food


16oz Whole wheat Gnocchi

2Tbs butter

2Tbs Extra Virgin olive oil

12oz fresh mushrooms, stemmed, sliced (Porcini, Portobello, and,or Shitake)

1/2 cup diced shallots

1 3/4 cups chicken stock

1Tbs chopped fresh sage

1/3 cup grated Parmesan cheese


Bring water to a boil in a 4qrt pot add gnocchi and cook for 3-4 minutes or until gnocchi float to the top. Drain in colander. Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and saute until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. Add hot gnocchi to sauce in skillet and toss to coat. Serve with cheese sprinkled on top

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