I’m not ready to confront things like apples; in my mind summer is not quite over. Figs, too, as much as I love them, lead a person staunchly into autumn. The same can be said for dairy-rich foods. Sometimes, though, when a friend invites you over for dinner, and the air is damp with a heavy fog from the ocean, you have no choice.
Friday evening Colleen set out to replicate the splendid gnocchi in cream sauce that was one of two highlights from a dinner we had recently at Slow Club, the other being our adorable bartender and his exquisite cocktails. The dish was so good that we hardly spoke except to exclaim its perfection in half iterated grunts.
She also served warmed figs with goat cheese, prosciutto and a balsamic reduction. The menu was very much an homage to the coming of fall.
Gnocchi with Lemon Cream Sauce
1 c heavy cream
1/4 c shallots
1/2 c sliced mushrooms, optional
juice of 1-2 lemons
1/2 t lemon zest
1-2 c baby spinach
salt + pepper
2-3 servings pasta
Saute shallots over medium heat for a couple minutes, then add mushrooms. Allow them to soften for a few minutes. Splash a modest quantity of vermouth into the pan. Add cream, stir. Add lemon juice and lemon zest. Salt and pepper liberally. Stir occasionally for about ten minutes. Throw in the pancetta. At the very end, add spinach, and stir until it has wilted. Spoon over gnocchi or other pasta.