· recipe ·
Hazelnut Gnocchi with Chanterelles
Hazelnuts contribute both toasted flavor and oil. Grinding them briefly keeps them from turning into nut butter.
Time and servings
- Prep
- 45 min
- Cook
- 110 min
- Total
- 155 min
- Servings
- 4
Nutrition per serving
- Calories
- about 760
- Protein
- 20 g
- Fat
- 46 g
- Carbs
- 74 g
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Toast and grind the hazelnuts
Toast the hazelnuts until fragrant, cool them completely, and pulse them to a fine meal without processing long enough to release nut butter.
Mix the hazelnut dough
Combine the riced potato with the hazelnut meal, egg yolk, and 1/2 tsp3 g of the salt. Fold in the flour just until cohesive, keeping visible nut flecks in the dough.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the mushrooms and garnish
Brush the chanterelles clean and tear large ones in half. Thinly slice the shallot, strip the thyme leaves, chop the roasted hazelnuts, and finely grate the Parmesan.
Brown the chanterelles
Melt half the butter over medium-high heat, add the chanterelles, and cook until their moisture evaporates and their edges brown. Add the shallot, thyme, and black pepper and cook until the shallot softens.
Reduce the cider
Pour the apple cider into the mushroom pan and simmer until reduced to a glossy, lightly syrupy coating. Lower the heat and swirl in the remaining butter.
Heat the cooking water
When the sauce is nearly ready, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat and finish
Turn the hot hazelnut gnocchi gently through the chanterelle-cider butter. Remove from direct heat and finish with chopped hazelnuts and Parmesan.
