Gnocchi with Wild Mushroom Ragu

Heat the oil and buter in a saute pan over medium-high heat.

Add the mushrooms and shallots cook for 10-12 minutes, stiring occasionaly, until the mushrooms and tender and browned.

Add the sherry to the pan and continue cooking until the shery has evaporated.

Add the stock or water, cream, basil, and thyme and bring to a boil.

Once boiling, lower the pan to a simmer and season with salt and pepper.

Place the gnocchi in the boiling water and cook until the gnocchi begin to float, about 4-5 minutes. Drain the gnochhi and add it to the simmering saute pan, then toss well.

Divide the gnocchi between sx plates. Sprinkle the Parmesan cheese over each plate along with the truffle oil and serve.