Gnocchi al Funghi

Rocks. Semi-original recipe. big success. Semi-original means that I can't be bothered to look at a recipe BEFORE I go shopping, so I have to make do with what I can scrounge up in the kitchen.

I've had a gnocchi thing for a while, since Anthony in Toronto made us gnocchi with pesto two years ago. I am getting a bit sick of variations of gnocchi with pesto, however, so I finally pressed some buttons on my keyboard and found a recipe for gnocchi with mushrooms. (I've had a mushroom thing for as long as I can remember...I personally blame Santo of Santo's Pizzeria and Italian Restaurant for making such great Fettucine al Fredo, and teaching me how to make it when I worked there 16 years ago...)

Anyway, seeing that I only had half the ingredients, I made up my own version of the recipe, and it was a huge hit. The recipe goes like this: while gnocchi is boiling, fry shrooms/garlic in a pan, then add milk/cream and cheese - I used parmesan, the recipe called for gorgonzola. Then add S&P to taste and simmer until thickens/gnocchi is done. Drain gnocchi, add to sauce, and simmer until desired thickness of sauce is achieved. Leave out the chopped chives that the recipe called for (unless they are already to be found in one's fridge...)

Put in a bowl.

Eat, and be merry.