In late summer, something takes hold of Italians. Not so much a fever, but a lust; a kind of earthy, even primeval, hunger. They’re hungry for mushrooms, for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills in Veneto.
It is these beautiful mushrooms, with their unmistakable, earthy flavour, that, along with other wild mushrooms of the Italian forest, make the filling of this week's gnocchi so utterly compelling. In a nod to the vibrant colour of the Italian woodlands, we serve this week's filled gnocchi with with burro e timo, a simple thyme butter that evokes the aromas of the Italian forests and complements the wild mushrooms that fill our gnocchi. For added crunch, we finish this dish with toasted hazelnuts from Piemonte, that hail from the zone of Alta Langa, in the province of Cuneo.
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