Parisian Gnocchi Cacio e Pepe with Wild Mushrooms

In a medium saucepan, heat the milk, butter, salt, and mustard over medium heat until the butter melts and the mixture just begins to simmer. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Remove from heat and let cool for a few minutes. Stir in the Parmesan, then beat in the eggs one at a time until the dough is smooth, glossy, and pipeable.
Transfer the dough to a piping bag and snip off the tip. On a lightly floured surface, pipe long strips, dust with flour, and cut into bite-size pieces. Arrange the gnocchi on a floured tray and freeze until firm, about 20 minutes.
In a large skillet, toast the black pepper over medium heat for about 30 seconds to bring out its aroma. Add half of the butter and the shallot, and cook until softened. Add the mushrooms and sauté until golden brown and tender.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3 minutes. Transfer them directly to the skillet using a slotted spoon, reserving some of the cooking water. Add the remaining butter and cheese, tossing gently over low heat while adding a splash of the cooking water to form a creamy emulsion. Serve immediately with mushrooms, extra Parmesan and microgreens.

INGREDIENTS