Gnocchi with Mushroom Sauce

Total time: 25 minutes
    Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior. Here they are finished with a savory mushroom sauce.

 Ingredients:

• 20 - 24 fresh gnocchi   1/3 of a 10oz (300gr) package of fresh gnocchi
• 4oz (120gr) mushrooms
• 1 shallot
• 1 tbs Worcestershire sauce
• 1/4 cup (2oz, 60ml) sherry
• 1/4 cup (2oz, 60ml) beef stock
• 1 tbs tomato paste
• 1 tsp cornstarch dissolved in 1 tbs water optional
• 4 tsp olive oil

 Instructions:

• Gnocchi: 
• Heat water in a medium pot for gnocchi.
• When boiling, add the gnocchi and cook just until they all float, 1 - 2 minutes.  Drain.
• Heat 2 tsp oil in a medium nonstick skillet over medium-low heat. Add gnocchi and sauté until light brown, stirring and turning occasionally, 12 - 15 minutes.
• Mushroom Sauce: 
• Roughly chop shallot.
• Trim and roughly chop mushrooms.
• Heat 2 tsp oil in a medium skillet.  Add shallots and sauté until tender.
• Add Worcestershire, mushrooms, and sauté until mushrooms start to brown.
• Add tomato paste, beef stock, reduce heat and simmer 5 minutes.
• For a thicker sauce: dissolve cornstarch in water and stir into sauce. 
• To finish: 
• Arrange gnocchi on small plates.  Spoon sauce over and serve.