One of most over-used words in food writing applies to this dish: “Pillowy.” Guess what? These gnocchi were, indeed, fresh home-made, beautifully chef-ed little pillowy rolls of goodness! The dish is meant to be accompanied by Italian sausage, but I was so taken by the menu listing for papardelle with smoked mushrooms that I inquired. My request was graciously met. The generous melange of mushrooms were thinly sliced, irresistibly smoky, and swimming in a delicate cream sauce with just a hint of truffle oil. I am not normally a “cream sauce” guy, but this was light enough to work. Really. Well!
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