· recipe ·
Creamy Chanterelle Gnocchi
Fresh chanterelles carry more variable moisture than cultivated mushrooms. Starting them in a dry pan gives that water somewhere to go before butter, aromatics, and cream are added.
Time and servings
- Prep
- 55 min
- Cook
- 80 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 540
- Protein
- 15 g
- Fat
- 24 g
- Carbs
- 71 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm 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.
Clean and prepare the chanterelles
Trim dirty stem ends, rinse the chanterelles briefly without soaking, and dry them thoroughly. Halve large mushrooms, finely dice the shallots, thinly slice the garlic, grate the Parmesan, and chop the parsley.
Drive off mushroom moisture
Heat a wide dry skillet over medium heat. Add the chanterelles and cook until the liquid they release has completely evaporated.
Brown with the aromatics
Add the butter, shallots, garlic, and black pepper. Cook until the shallots soften and the chanterelles take on light golden edges.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Finish the chanterelle cream while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the cream sauce
While the water heats, lower the skillet heat and add the light cream. Simmer gently until it lightly coats a spoon, then remove from direct heat and stir in the Parmesan.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the chanterelle sauce.
Finish with parsley
Fold the gnocchi through the sauce over low heat for 1 minute. Add up to 1/2 tspup to 3 g of the salt only if needed, add the parsley, and serve immediately.
