Back to the gnocchi. I had seen an episode of The Chew where Mario Batali made gnocchi and there was some discussion on the use of egg in making gnocchi. Some purists say there should never be egg in gnocchi and others claim the opposite. I had only made the no-egg kind of gnocchi, relying on properly baked potatoes and cooling and such. In this particular case, I opted to give the egg a go and see how they might come out.
|Mushroom Gnocchi Fricassee with Sage|
My decision was to make a wild mushroom (dried and reconstituted, as there are no such exotic things as chanterelles, morels or lobster mushrooms found fresh up in these parts) fricassee, and toss in the gnocchi with more sage. Ultimately, the dish was fabulous. The strong favors of all the mushrooms went superbly with the pork tenderloin which was strongly flavored with sage and prosciutto. A true match made in heaven. If you love mushrooms and have access to dried mushrooms, this recipe is one to go for. If, even better, you have access to fresh wild mushrooms, whatever assortment you might like, I would suggest at least a pound or 1 1/2 pounds of fresh mushrooms for this dish.
Mushroom Gnocchi Fricassee with Sage
Serves 6 to 8
|Mushroom Gnocchi Fricassee, served|
14 to 16 ounces russet or Idaho potatoes
1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon salt
1 egg yolk
1.25 ounces dried assorted wild mushrooms
(I used 1/2 oz. lobster mushrooms, 1/2 oz chanterelles, 1/4 oz morels)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 medium onion, finely chopped
1/2 teaspoon salt
2 cloves fresh garlic, minced
1 tablespoon fresh sage leaves, minced
1/2 cup dry vermouth or dry white wine
3/4 cup heavy cream
Set the dried mushrooms in a medium bowl and cover with boiling water. Cover and allow them to reconstitute for at least 30 minutes.
Scrub the potatoes and bake them in a preheated 400 degree oven for about 50 minutes or until they are tender all the way through. They must be baked, without wrapping in foil or anything that might trap moisture. Moisture is the enemy in making gnocchi. Remove from oven and remove the skins. Rice the potatoes and allow them to cool completely without mixing them, as this would compact the potato and the starches will become gluey.
|Gnocchi dough, ready to roll and cut|
Have a pot of boiling, salted water ready to test the gnocchi. Roll out the gnocchi dough, 1/2 of the dough at a time, into long ropes about 3/4 inch in diameter. Cut the gnocchi in about 1 inch lengths. If desired, the little gnocchi may be rolled against the tines of a fork to leave a ridged design, though this is unnecessary. Test one of the gnocchi in the boiling water. If it keeps its shape, cooks through, and floats to the surface when done, then proceed with the remaining gnocchi. Boil them in batches without crowding the pot, for about 2 minutes per batch. Once done, scoop them out with a colander or a slotted spoon into a bowl.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.