White Truffle And Duck Gnocchi W/Pancetta And Wild Mushrooms

This gnocchi was my best, by far. The duck and pancetta added a little saltiness to the pasta, and the Chardonnay cream sauce with wild mushrooms brought everything together in a perfect little package. The truffle oil was a mere bonus of absolute luxury. Here it is, the best gnocchi I’ve ever made, thus far

1½ c roasted duck meat, shredded and divided recipe here
1 c crispy duck skin, rough chopped
1 lb gnocchi
Salted water for boiling

The Shrooms:
4 oz gourmet mushroom blend, rough chopped
1 tbs olive oil
2 tsp thyme, chopped

The Sauce:
1 tbs butter
¼ c pancetta, diced
1 tbs shallot, minced
2 c Chardonnay
½ tbs chicken bullion
½ tbs beef bullion
½ c heavy cream
⅓ tbs thyme, chopped
White Truffle oil (optional)

Preheat oven to 375°
Toss mushrooms with oil and thyme. Toss onto a lined baking sheet. Bake for 20 minutes. Bring pot of water to a full rolling boil. Salt water. After 3 minutes, add gnocchi. Cook until it is floating to the top. Strain and set aside.
While the gnocchi is boiling and the shrooms are roasting, start your sauce by heating a large sauté pan to medium heat. Add the butter and pancetta. Cook until it begins to sear a bit. Add the shallots. Cook until tender. Raise the temperature to medium high heat. Add the wine and both bullions. Bring wine up to a hard simmer, cooking off all of the alcohol and reducing the sauce by ⅓-½. Hit it with the cream and whisk. Add the thyme, mushrooms and cooked gnocchi. Give it a couple of tosses and plate up. Divide the gnocchi evenly. Top each plate with equal amounts of the shredded duck and duck skin. Drizzle a little white truffle oil over the top and there you have it, like gold in your mouth.