Gnocchi with Hen of the Woods Mushrooms and Pomegranate Sauce

• Preheat oven to 350°F.
• Place torn mushrooms in a large bowl and toss with some extra virgin olive oil. Lay mushrooms out on a parchment lined sheet tray, sprinkle with seasoning, onion and salt and pepper and lay rosemary sprigs randomly.
• Place in oven and bake for 10 to 15 minutes, or until just getting brown on tips of mushrooms. Once cooked remove from oven and allow to cool.
• Gently crush cooked rosemary to release some leaves on to mushrooms.
• Cook gnocchi according to package directions.
• In a large skillet, over medium high heat, add a splash of olive oil, then add gnocchi and sauté for a minute. Add kale and stir, cook until kale wilts then add in mushrooms.

• In a medium saucepan, heat the butter over medium until melted.
• Stir in the shallot, chili, garlic and peppercorns. Season with ¼ teaspoon salt and cook, stirring frequently, until fragrant and softened, about 5 minutes.
• Stir in the stock concentrate (if using), then pour in the pomegranate juice and cook over medium-high, whisking occasionally, until the liquid is the consistency of maple syrup and thick enough to coat a spoon, 15 to 20 minutes.
• Strain through a fine-mesh sieve, pushing on the solids to extract any liquid. You should have about ½ cup sauce

On a warm plate, plate your Gnocchi with Hen of the Woods Mushrooms. Top with a drizzle of sauce, parmesan cheese and a sprinkle of Pomegranate arils. Serve immediately with a glass of Oakville Cabernet Sauvignon.