Gnocchi with Creamy Parmesan & Mushroom Sauce

In a pot of boiling salted water, cook the gnocchi according to the package instructions. At the end of cooking, reserve a small ladle of the cooking water, then drain.

Meanwhile, wash and slice the mushrooms.

Heat a drizzle of olive oil in a pan over medium heat. Add the mushrooms. Season with salt and pepper and cook for 5 to 6 minutes.

Pour in the white wine and stir, scraping the bottom of the pan, until the wine is absorbed.

Add the cream, parmesan, gnocchi and reserved cooking water. Mix well and continue cooking for 1 to 2 minutes.

Serve the gnocchi in creamy parmesan and mushroom sauce in a deep plate. Sprinkle with crushed hazelnuts and chopped chives, if you have some.