Cold Weather Comfort Creation

This week's weather has certainly ushered in the feel of fall.  The sun's rays are quitting earlier every day, the leaves are beginning to fall and the rain now brings a chill that goes right to my bones.  It's barely October and already I have switched on the heat and wrapped myself in an afghan blanket.  I must be cold-blooded since I can't get going unless I'm warm. 

Many people say this is their favorite time of the year and as much as I love the foliage and fashion change, I prefer long days and dressing light.  For me, the autumnal equinox equates with hibernation and hearty comfort foods that stick to the ribs.   With all the obvious characteristics of fall around and despite me switching on the heat, I'm still holding out on making crockpot stews and chunky soups. 

Gnocchi is a hearty pasta I have steered away from simply because of its unique consistency.  There was a restaurant Alan and I frequented that would make it with cremini mushrooms in a cream sauce.  Alan raved how delicious it was and since then it was a dish that stayed in the back of my mind but I never tried to cook because it seemed too daunting.  After all these years of cooking cream sauces by the book I decided I was experienced enough to try my hand at the fabled dish Alan fancied by sheer imagination.  Not only did this recipe cook up quick, it was good enough to go back for seconds.  Sometimes I even amaze myself!

1 package shrunk wrapped or fresh gnocchi
1 package of cremini mushrooms, roughly diced
1 small onion, diced
2 cloves of garlic
2-3 slices of bacon, diced
1 pint heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon dried thyme
salt & pepper

In a large pan, melt the butter and heat the olive oil.  Saute the bacon, mushrooms and onions.  While these are cooking, boil a large pot of water for the gnocchi then cook it per the package instructions.  Just before the bacon, mushrooms and onions start to brown, add the garlic and thyme - salt and pepper to taste.  Once the mushroom mixture is browned, pour in the cream.  Stir slowly until little bubbles form then add the cheeses stirring constantly and lowering the heat to LOW.  Once the cheese is melted and the sauce is slightly thickened, take the cooked gnocchi and put directly into the pan.  Stir until gnocchi is covered with sauce and remove from heat.  Serve immediately.