To the right of the bowl is the dutch oven that I cooked the gnochi in and to the right is the wok that I cooked the sauce in.
The sauce is made from portobello and white mushrooms fried in butter and then pureed with a mixture of beef and mushroom broth, a couple cloves of garlic and mild Chorizo sausage removed from the casings to be cooked like ground meat. Plus some more mushrooms might have gotten sliced. And I flavoured it with Thyme and Rosemary.
I pretty much already described the gnocchi - but it was, specifically, "regular", spinach and tomato flavours. It was pre-packaged, and we bought it at a "little" Italian bakery on Wellington St. here in Barrie. If you have a craving for Italian food, especially pasta shapes that are hard to come by, I strongly recommend these guys. I believe they're called The Italian Bakery. Their bread is also fantastic. I highly recommend the Calabrese.
Back on topic, the girlfriend is not a big fan of ground meat sauces (even traditional bolognese as opposed to my dairy-free version), but she really liked this one, so this is a keeper. Heh, even if she didn't, it still would be. And you can tell her I said that, although she already knows that I'd do it anyway.
This is actually the first pasta dish I've made with my new wok that my parents painstakingly bought me for christmas. To be honest, the best non-cream sauces that I've ever made were made in a wok, so the next sauce that I'll be making in this is my Jack Daniels bolognese. That one's a major crowd-pleaser.
Stay tuned for more down-home and dirty delights care of The Dragon. You won't be dissapointed. Well, you're either happy and noshing or you're whining and starving.
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