The second dish is equally comforting for a chilly fall evening dinner party - Gnocchi with Wild Mushrooms - created by Chef Andrew Carmellini of Locanda Verde in NYC. Utilizing store-bought gnocchi makes for easy prep, while cooking in a rich stock and topping with fresh Parmesan cheese and truffle oil makes for a truly decadent treat. Serve with a creamy Sicilian white or light red. Bon Appetit!
All images courtesy of Food & Wine.