Polenta Gnocchi with Gorgonzola-Mushroom Ragù

Name: Polenta Gnocchi with Gorgonzola-Mushroom Ragù
Ingredients: For the gnocchi:; 4 cups whole milk; 2 cups cornmeal; salt and freshly ground pepper; 1⁄2 Teaspoon Ground nutmeg; 2 tablespoons butter, plus extra; 2 ounces Parmigiano-Reggiano (or substitute domestic parmesan), plus extra; 3 egg yolks, beaten; For the sauce:; 2 tablespoons butter; 2 shallots, minced; 10 button mushrooms, sliced; 10 cremini mushrooms, sliced; 5 portobello mushroom caps, sliced; 1⁄4 cup chicken stock; 4 ounces Gorgonzola, crumbled; 5 sprigs each, parsley, sage and oregano, leaves only

INGREDIENTS

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For the gnocchi:

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4 cups whole milk

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2 cups cornmeal

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salt and freshly ground pepper

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1⁄2 Teaspoon Ground nutmeg

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2 tablespoons butter, plus extra

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2 ounces Parmigiano-Reggiano (or substitute domestic parmesan), plus extra

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3 egg yolks, beaten

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For the sauce:

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2 tablespoons butter

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2 shallots, minced

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10 button mushrooms, sliced

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10 cremini mushrooms, sliced

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5 portobello mushroom caps, sliced

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1⁄4 cup chicken stock

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4 ounces Gorgonzola, crumbled

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5 sprigs each, parsley, sage and oregano, leaves only

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