Gnocchi with Morels and Peas
Marché aux Fleurs, Ross, CA
Marché aux Fleurs highlights spring mushrooms and fresh peas in this light gnocchi dish.
Other wild mushrooms, such as chanterelles or black trumpets, may be used if morels are not available. To make the gnocchi ahead, freeze them on a baking sheet, then package them in a heavy-duty plastic freezer bag.
- 2 pounds russet potatoes
- 2-1/2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 large egg
- 1-1/2 pounds morels, soaked to remove dirt and patted dry
(rinsed chanterelles may be substituted)
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 8 ounces green peas, shelled and blanched for 1 minute
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon truffle oil for garnish
For the gnocchi: Preheat an oven to 350°F and bake the potatoes for about 1 hour, or until tender when pierced with a knife. While the potatoes are still hot, use a large spoon to scoop out the flesh and press it through a potato ricer into a large bowl. Add the flour and salt to the potatoes, using a pastry cutter to mix the ingredients together. Stir the egg into the potato mixture until blended. Add flour 1 tablespoon at a time if needed, to make a slightly firm, nonsticky dough. The less flour you use, the lighter the gnocchi will be.
Divide the dough into 8 pieces. On a lightly floured work surface, roll each piece into a rope about 1/2 inch thick. Add more fiour if needed to keep the dough from sticking. Gently press the back of a fork into the dough at l-inch intervals. Using a knife, cut the gnocchi into l-inch diagonal sections. Repeat with the remaining dough.
For the sauce: Cut the morels into 2-inch pieces. Melt the butter in a large saucepan over high heat and add the mushrooms and 1/4 teaspoon of the salt. Sauté for 3 to 5 minutes, until the mushrooms release their juices.
Making Potato Gnocchi
Gnocchi, or dumplings, are made throughout Italy from a variety of ingredients, including bread crumbs, semolina, and ricotta cheese. Potato gnocchi are a beloved Roman specialty, and making them takes practice, patience, and persistence. At their best, these petite dumplings are light and delicate. To ensure a lighter dumpling, use a potato ricer to mash the potatoes and mix the dough by hand. Gnocchi may be served with almost any favorite sauce and can be served as a first course or a main course.
- A Tribute to Food, Farmers, the Future
- by Tim Porter and Farina Wong Kingsley
- Produced by Marin Magazine
- Andrews McMeel Publishing, 2008
- ISBN-10: 0740773143
- ISBN-13: 978-0740773143
- Recipe reprinted by permission
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This page created October 2008