Sunday, June 1, 2014

Golden Chanterelle Gnocchi

If you ever come across golden chanterelle mushroom, you must try them. Matt's coworker introduced us to these mushroom. His coworker found a ton on his hike and was nice enough to give us a couple bags. The mushrooms are meaty and very earthy. It adds a lot of flavor to this pasta dish. We really enjoyed them and are sad we don't see them at the stores around here. 

Golden Chanterelle Gnocchi

2 tbsp butter
2 c golden chanterelle mushroom
2 tbsp flour
1 pint heavy cream
2 c morel and leek cheese, shredded
1 lb gnocchi, cooked
Salt and pepper
Chopped parsley

Heat the butter over medium-high heat. Add the mushrooms and cook for about 5 mins. Add the flour and cook for a couple of mins to cook out the flour taste. Slowly whisk in the cream. Bring to a simmer. Slowly add the cheese, a little at a time so it can all incorporate. Cook over medium-low heat until thickened. Salt and pepper to taste. Stir in the gnocchi and finish with some chopped parsley. 

For the gnocchi, I tried Marc Forgione's Gnocchi recipe in Food Network Magazine's April 2012 Gnocchi with Brown Butter and Sage. It was really easy. And I was able to freeze the rest and cook it up real nicely. It wasn't gummy like another gnocchi recipe I tried. Below is the gnocchi recipe I used:
1. Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick 3 large russet potatoes (1 1/2 to 1 3/4 lbs) all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 mins. Let sit until just cool enough to handle. 
2. Halve the potatoes lengthwise and scoop the flesh into a bowl; discard the skin. Break the flesh with a fork. Put into a floured cutting board. Let cool 3-4 mins. Spread out the potatoes slightly. Beat 1 large egg with 1/2 tsp salt in a small bowl and drizzle over the potatoes. Sprinkle the potatoes mixture with 1 c flour and knead until a smooth dough forms, adding up to 1/2 c more flour if the dough is sticky. When you press your finger into the dough it should come out clean. If it doesn't, continue to knead. Cover with a kitchen towel and let rest 10 mins. 
3. Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a knife; transfer to a parchment-lined baking sheet and lightly dust with flour. 
You can transfer to a gallon sized bag and freeze any gnocchi you won't be cooking right away. 
4. Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. Scoop the gnocchi from the pot with a spider or slotted spoon.

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