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Wild Mushroom Gnocchi
Wild Mushroom Gnocchi
Ingredients:
Mushroom Gnocchi
- ricotta cheese - 85 g
- large egg - 1
- all-purpose flour - 8 cups
- russet potato - 1
- fresh thyme - 4-6 sprigs
Parmesan Cream Sauce
- 35% cream - 4 cups
- grana padano cheese - 100g
- fresh rosemary - 1 sprig
- fresh thyme - 4 sprigs
- fresh garlic - 1-2 cloves
- shallots - 100g
Pickled Walnuts
- walnut halves - 100 grams
- apple cider vinegar - 2 cups
- water - 2 cups
- white sugar - 1 cup
- whole coriander seed - 1 tbsp
Fried Duck Egg Yolk
- large duck egg - 4
- gluten-free panko crumbs - ½ cup
- kosher salt - 1 tsp
- canola oil - 4 cups
Mushrooms
- shiitake
- cremini
Garnishes
- shredded parmesan - ½ cup
- micro greens - ¼ cup
- black truffle paste - 4 tsp
Method:
Pickled Walnuts
In a small pot add vinegar, water, sugar, salt and whole coriander. Bring to a boil to dissolve the sugar and salt. Place walnuts in a heat-proof bowl. Pour hot liquid through a strainer over the walnuts. Let the walnuts sit in the pickling liquid overnight.
Mushroom Gnocchi
Bake potato at 350 degrees Fahrenheit until tender (roughly 20-25 mins). Once baked, peel skin and pass potato through a ricer. Mix all of the ingredients together. Do not over mix or the mixture will get gummy. Once mixed, let the dough rest for 30 minutes. Roll out gnocchi on a gnocchi paddle or use the back of a fork. Place raw dough in boiling water until it starts to float. Remove from boiling water and drizzle a small amount of oil on them to avoid clumping.
Parmesan Cream Sauce
In a sauce pot sweat finely chopped garlic and sliced shallots. Place in the sprigs of washed rosemary and thyme and mix in until fragrant. Add cream to pot and reduce liquid until thickened. Strain through a fine mesh strainer into a clean sauce pot. Mix in shredded parmesan. Cover and set aside.
Fried Duck Egg Yolk
Put the canola oil in a small pot and heat up to 350 degrees Fahrenheit. Crack duck egg and separate the yolk. Place egg yolk in a bowl of the finely ground crumbs. With a slotted spoon, pick up the duck egg and gently shake off any loose panko. Dip into the hot oil for 15-20 seconds or until the panko is golden brown. Be careful to not overcook the egg yolk as it should be a poached consistency.
Mushrooms
Wash and clean the shiitake and cremini mushrooms. Slice mushrooms and place in a sauté pan with 2 tbsp of canola oil. Stir fry mushrooms until they are brown on the edges. Season with salt and pepper.
Plating
Pour parmesan cream sauce equally into four warmed pasta bowls. Drizzle herb oil over sauce. Place the gnocchi in a bowl in the shape of a crescent on top of the sauce. Sprinkle mushrooms and pickled walnuts over the gnocchi. Carefully place the fried egg yolk on the opposite side of the gnocchi and garnish with a rounded ½ teaspoon of black truffle paste. Sprinkle at height with shredded parmesan cheese and micro greens and serve immediately.
Serves: 4
Enjoy!
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1009 Massey Rd, Grafton ON
Reservations: 1-888-346-6772
Email: info@steannes.com
Travel Time
From Toronto - 1.5 hrs Driving
Contact Us
Ste. Anne’s Spa
1009 Massey Rd, Grafton ON
Reservations: 1-888-346-6772
Email: info@steannes.com
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