photo by Shimon and Tammar, Alta Editions
The subtle potato flavor and delicacy of the gnocchi are enhanced by the earthy flavor of the mushroom sauce and the acidity and texture of the mushroom salad.
A soft dough is made from potato pulp mixed with flour and egg yolk. Rolled by hand and cut to size, the gnocchi are poached in salted water. They are finished with a mushroom sauce made from fresh and dried mushrooms, and garnished with a raw mushroom salad.
INGREDIENTS
For the Mushroom Sauce:
1/2 ounce (15 g) dried mushrooms, such as chanterelles, porcini, or black trumpets
1 pound (400 g) fresh white mushrooms
7 tablespoons (100 g) unsalted butter, divided
Sea salt
Juice of 1/2 lemon
2 1/2 cups (600 g) water
For the Gnocchi:
2 1/2 pounds (1 kg) Red Bliss potatoes
Sea salt
2 large egg yolks
3/4 cup (90 g) unbleached all-purpose flour, plus additional flour for working the dough
For the Mushroom Salad:
4 large white mushrooms
Juice of 1/2 lemon
1 1/2 tablespoons (20 ml) extra-virgin olive oil
Freshly ground black pepper
Sea salt
INSTRUCTIONS
For the Mushroom Sauce:
1. Soak the dried mushrooms in a small bowl of cold water for about 30 minutes. Drain and squeeze out any excess water between your hands. Set aside.
2. Peel the fresh mushroom caps using a paring knife to remove the thin outer layer of flesh. Cut the stem just under the cap. Thinly slice the caps.
3. Melt about 3 tablespoons (40 g) of the butter in a sauté pan over medium heat. Add the sliced fresh mushrooms and a pinch of salt and let cook until wilted.
4. Add the rehydrated mushrooms, lemon juice, and water, and let simmer slowly for 15 minutes.
5. Add the remaining butter and cook until the flavors develop fully and the liquid has reduced by half.
6. Pass this sauce through a fine mesh strainer into another sauté pan. Bring up to a simmer when you start to poach the gnocchi.
For the Potato Gnocchi:
1. SARAH SAYS: Position an oven shelf to the middle of the oven.
Preheat the oven to 350°F (175°C). Place a wire rack on a sheet pan or cookie sheet.
2. Wash the potatoes and place them in a saucepan. Cover with cold water, season generously with salt, and bring to a boil. Let simmer for 5 minutes. Drain and transfer the potatoes to the rack and bake them until fully cooked, 35 to 45 minutes. Use the tip of a knife to test the doneness. When the blade slips easily into the flesh without resistance, remove the potatoes from the oven and cool.
3. Flour a tray or cookie sheet. Peel the potatoes and press the pulp through a ricer or vegetable mill into a mixing bowl. Add the egg yolks and flour and mix just until it forms a dough.
The consistency of the dough should be soft, but it should also hold together well. Use a bit more flour, if necessary, until you find the right consistency. Roll the dough into a big log.
4. Divide into four equal pieces. Roll out each piece to a 1-inch-thick (2.5 cm) cylinder and cut into 1-inch (2.5 cm) pieces. Alternately, you can roll the dough into small balls and press each one over the floured tines of a fork to shape them. Place the gnocchi side by side on the floured tray.
5. Bring 2 or 3 quarts of generously salted water to a boil over high heat. Turn the heat on under the mushroom sauce and bring it to a simmer.
6. Add the gnocchi to the boiling water. When they come back up to the surface of the water and float on top, they are cooked. Using a skimmer, remove from the boiling water.
7. Place directly inside the mushroom sauce.
For the Mushroom Salad:
1. Peel the mushroom caps using a paring knife, removing the thin outer layer of flesh. Cut the stem just under the cap. Slice the cap very thinly using a mandolin or chef's knife.
2. Lay the slices out on a plate, season with lemon juice, olive oil, pepper, and salt.
SERVE
Serve the gnocchi with the sauce in a bowl and garnish with the mushroom salad.
Recipe slightly adapted by Sarah Phillips from recipe by Chef Laurent Gras’s e-book, “My Provence.” Posted with permission from altaeditions.com
