• 14 oz. gnocchi (or 6 oz. pasta of your choice)
• ¼ cup olive oil, for the pasta and the pan
• 3 black garlic cloves roughly chopped (large chunks)
• 1/4 cup thinly sliced shallots
• 12 oz. sliced Portabella  mushrooms
• • ¼ cup dry white wine
• • ¼ cup chicken broth (or vegetable broth)
• • ¼ cup grated Parmesan
• • 2 TBS butter
• • 2 TBS lemon juice
• • salt and pepper
• • 1 TBS finely chopped chives for garnish

1. Coat the bottom of a large sauté pan with olive oil over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes, add mushrooms until softened, add garlic and stir for 30 seconds. Season with salt and pepper.

2. Remove from pan and set aside. Add 1 TBS olive oil to pan and brown gnocchi on both sides. Add the wine, broth and parmesan, turn heat to medium high and reduce by about 1/3. Return mushroom mixture to pan and toss.

3. Add the butter and lemon juice. Stirr until gnocchi is well coated. Serve with chopped chives or fresh parsley for garnish.

4. Add the cooked pasta to the pan with the sauce and very gently, toss everything together. Sprinkle with chopped chives or parsley and serve.