Gnocchi with Wild Mushrooms

Date night menu gnocchi
Photo by Andy Hyslop

Serves 4

    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.
  • Chef Bobby Benjamin of Butchertown Grocery, Louisville

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