Crabmeat with Wild Mushrooms and Gnocchi

This September, Tujague’s, the second oldest restaurant in New Orleans, will be opening the doors of its new location just down the street at 429 Decatur. Until then, you can enjoy tantalizing recipes like this one from The Tujague’s Cookbook by author and culinary historian Poppy Tooker.

Ingredients:

• 1 T extra-virgin olive oil
• 2 T unsalted butter 
• 1 lb mixed wild mushrooms, stemmed and thickly sliced (5 cups)
• 1 shallot, minced
• ¼ cup heavy cream
• ½ tsp minced fresh thyme
• Salt and pepper
• 1 lb jumbo lump Gulf crabmeat, picked over
• 1 lb fresh, frozen, or dried gnocchi
• 4 T freshly grated Parmesan cheese, divided
• 1 tsp white truffle oil, optional

Directions:

• In a large ovenproof skillet, heat the olive oil with the butter over high heat.
• Add the mushrooms and shallot and cook, stirring occasionally, until browned, about 12 minutes.
• Reduce the heat to medium and add the cream and thyme.
• Season with salt and pepper to taste.
• Bring to a simmer and cook until slightly thickened.Remove from heat and gently stir in the crabmeat.
• Cover and set aside.
• Preheat a low broiler.
• In a large pot of boiling salted water, cook the gnocchi until they float to the surface.
• Drain and add the gnocchi to the mushrooms and crab mixture.
• Set the skillet over medium heat and return to a gentle simmer.
• Stir in 2 T Parmesan, and sprinkle the remaining 2 T atop mixture.
• Broil the mixture 6 inches from the heat until golden and bubbling, about 2-3 minutes.
• Drizzle with truffle oil if desired.