Servings: 3

1 pound (450g) gnocchi 1 pound (450g) gnocchi
1 pound (450g) mushrooms, cleaned and quartered 1 pound (450g) mushrooms, cleaned and quartered
1/4 cup (60ml) clarified butter or ghee ¼ cup (60ml) clarified butter or ghee
5 garlic cloves, minced 5 garlic cloves, minced
Fresh thyme leaves Fresh thyme leaves
Salt and fresh cracked pepper Salt and fresh cracked pepper
1/2 bouillon cube, crumbled (optional) ½ bouillon cube, crumbled (optional)
Crushed red chili pepper Crushed red chili pepper
Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Preheat your oven to 380°F (190°C). Lay 3 sheets of heavy-duty foil or a double layer of regular foil on a flat surface. In a small bowl, combine clarified butter, minced garlic, salt, pepper, bouillon cube, thyme and crushed chili pepper.
Put the mushrooms and gnocchi in the center of the foil. Drizzle with the garlic butter sauce and bring the edges of the foil together and fold to seal, leaving some room for steam. Bake in the oven for 15 to 20 minutes.
Remove from oven and open the foils a little bit. Drizzle with additional garlic butter sauce, then quickly broil for 3 to 5 minutes to crisp up the gnocchi. Serve immediately, garnished with fresh parsley. Enjoy!