For the gnocchi:
INGREDIENTS
β’ 4 lbs of Russet potatoes
β’ 2 egg yolks
β’ 2 cups (or 240g) of flour, sifted
β’ Optional: pinch of nutmeg, salt
METHOD
1. Poke holes in the potatoes and place them on a baking tray in a 350 F oven, and allow them to cook until soft (approx. 1.5 hours).
2. Remove the potatoes from the oven and allow them to cool, then remove the skins and put them through a ricer. You should end up with approx. 2 lbs of potatoes, the correct ratio for this recipe. Every lb of cooked and riced potato requires 1 cup of flour and 1 egg yolk.
3. Add the eggs and the flour to the potato while using a scraper to βchopβ in the ingredients. Incorporate all the ingredients and then make a ball. Do not knead the mixture for too long. Let rest for 15-20 minutes.
4. Cut the gnocchi into long strands and with flat palms and medium pressure, roll into long equally shaped ropes to a size you prefer (3/4β to 1β recommended). The motion should look like you are rolling in a half circle outwards and back again. When they are finished, blanch the gnocchi in salted water and allow to cool. Portion to whatever size you would like. This recipe should yield about 3 lbs or 6 to 9 portions.
For the sauce:
INGREDIENTS
β’ 2 lbs mushrooms
β’ 2 shallots, finely diced
β’ 2 cloves garlic
β’ 2 tbsp cold butter
β’ 2 β 3 oz dry white wine
β’ 500 ml 35% cream
β’ Optional: herbs, truffle oil, Parmesan cheese
METHOD
1. Sautee the mushrooms in butter and season to taste. Add the shallots and garlic half way into the cooking, making sure you do not burn them.
2. Add the white wine to deglaze, and finally the cream.
3. Toss the sauce into the gnocchi and and serve immediately. Garnish with Parmesan if desired.
