Growing up in Hawaii, I ate a wide spectrum of food. My culinary training is classical French and I started my cooking journey in Lisa Dupar's kitchen.
Fluffy russet potato gnocchi topped with mushrooms sautéed in Chardonnay. Covered with a rich porcini cream, and finished with grated Parmesan cheese, this is the perfect gnocchi to ring in the fall.
russet potatoes, flour, mushrooms, cream, eggs, salt, dijon mustard, grated parmesan cheese