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Gnocchi with Wild Mushrooms and Brown Butter Parmesan Sauce


For gnocchi

2 large potatoes, peeled and cut into thick slices

Freshly grated nutmeg to taste

2½ cups cake flour

2 cups grated parmesan

1 teaspoon pepper

1 teaspoon salt

6 egg yolks

For the mushrooms and sauce

2 tablespoons olive oil

8 tablespoons cold butter

4 ounces oyster mushrooms

4 ounces maitake (hen of the woods) mushrooms

Salt to taste

Grated parmesan for garnish

Grated parsley for garnish


  1. For the gnocchi: In a large pot of boiling water over medium heat, simmer potatoes until fork tender. Pass potatoes through a food mill. On a table, form flour into a mound and fold in cooked potatoes, grated nutmeg, parmesan cheese, salt, and pepper. Form a hole in the center of the mound and slowly pour in egg yolks. Gently knead dough to keep it light and fluffy. With a bench scraper, cut small pieces of dough to desired size (about 1 inch) and roll with your hand. Cook in batches in boiling, salted water over medium-high heat for 3 to 5 minutes, or until pasta is slightly firm and floats to the top.
  2. For the mushrooms and sauce: In a hot sauté pan, drizzle in olive oil, then add cold butter. Cook until butter turns brown and begins to give off a nutty aroma, then add oyster and maitake mushrooms, cooking until golden brown. Heat gnocchi in pan with mushrooms for approximately 2 minutes; season with salt.
  3. To assemble: In small bowls, divide gnocchi and place in center of the bowl. Pour brown butter sauce with the mushrooms over gnocchi. Finish with parmesan and garnish with parsley.
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