Wild Mushroom Gnocchi
Bring the flavours of Ste. Anne’s dining into your own kitchen with this Wild Mushroom Gnocchi recipe!
Featuring homemade gnocchi perfectly paired with earthy shiitake and cremini mushrooms. Finish it off with a parmesan cream sauce, fried duck egg yolk and pickled walnuts for a deliciously unique twist on your home-cooked meals.
Serves 4
- ricotta cheese - 85 g
- large egg - 1
- all-purpose flour - 8 cups
- russet potato - 1
- fresh thyme - 4-6 sprigs
- 35% cream - 4 cups
- grana padano cheese - 100g
- fresh rosemary - 1
- sprig fresh thyme - 4 sprigs
- fresh garlic - 1-2
- cloves shallots - 100g
- walnut halves - 100 grams
- apple cider vinegar - 2 cups
- water - 2 cups
- white sugar - 1 cup
- whole coriander seed - 1 tbsp
- large duck egg - 4
- gluten-free panko crumbs - ½ cup
- kosher salt - 1 tsp
- canola oil - 4 cups
- shiitake
- cremini
- shredded parmesan - ½ cup
- micro greens - ¼ cup
- black truffle paste - 4 tsp
- Step 1
In a small pot add vinegar, water, sugar, salt and whole coriander.
- Step 2
Bring to a boil to dissolve the sugar and salt.
- Step 3
Place walnuts in a heat-proof bowl.
- Step 4
Pour hot liquid through a strainer over the walnuts.
- Step 5
Let the walnuts sit in the pickling liquid overnight.
- Step 1
Bake potato at 350 degrees Fahrenheit until tender (roughly 20-25 mins).
- Step 2
Once baked, peel skin and pass potato through a ricer.
- Step 3
Mix all of the ingredients together. Do not over mix or the mixture will get gummy.
- Step 4
Once mixed, let the dough rest for 30 minutes.
- Step 5
Roll out gnocchi on a gnocchi paddle or use the back of a fork.
- Step 6
Place raw dough in boiling water until it starts to float.
- Step 7
Remove from boiling water and drizzle a small amount of oil on them to avoid clumping.
- Step 1
In a sauce pot sweat finely chopped garlic and sliced shallots.
- Step 2
Place in the sprigs of washed rosemary and thyme and mix in until fragrant.
- Step 3
Add cream to pot and reduce liquid until thickened.
- Step 4
Strain through a fine mesh strainer into a clean sauce pot.
- Step 5
Mix in shredded parmesan.
- Step 6
Cover and set aside.
- Step 1
Put the canola oil in a small pot and heat up to 350 degrees Fahrenheit.
- Step 2
Crack duck egg and separate the yolk.
- Step 3
Place egg yolk in a bowl of the finely ground crumbs.
- Step 4
With a slotted spoon, pick up the duck egg and gently shake off any loose panko.
- Step 5
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.
- Step 1
Wash and clean the shiitake and cremini mushrooms.
- Step 2
Slice mushrooms and place in a sauté pan with 2 tbsp of canola oil.
- Step 3
Stir fry mushrooms until they are brown on the edges.
- Step 4
Season with salt and pepper.
- Step 1
Pour parmesan cream sauce equally into four warmed pasta bowls.
- Step 2
Drizzle herb oil over sauce.
- Step 3
Place the gnocchi in a bowl in the shape of a crescent on top of the sauce.
- Step 4
Sprinkle mushrooms and pickled walnuts over the gnocchi.
- Step 5
Carefully place the fried egg yolk on the opposite side of the gnocchi and garnish with a rounded ½ teaspoon of black truffle paste.
- Step 6
Sprinkle at height with shredded parmesan cheese and micro greens and serve immediately.
