Cook Along with Chef Craig: Gnocchi with Truffle and Wild Mushroom

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Gnocchi with Truffle and Wild Mushroom

Originally presented as a Cook-Along live class on June 9th at 5:30 PM on Facebook Live.

Ingredients for Gnocchi Dough:

• 1.5lb Russet Potatoes
• 1 Cup AP Flour + more for dusting and rolling
• 2 Whole Eggs
• Fresh Grated Parmesan Cheese
• Salt & Pepper to taste

Ingredients for Sauce:

• 1 Small Shallot, Minced
• 2 Cloves, Local Russian Garlic, Minced
• 1 Cup(ish) Heavy Cream
• ½ Cup Chicken Stock*
• 6 Brown Mushrooms, ¼’’ slices
• 1 bunch Oyster Mushrooms. Torn into ¼’’ pieces
• ¼ Cup Dry White Wine
• ¼ TSP White Truffle Oil*

Ingredients for Garnish:

• 1TBSP Chives
• Salt
• Fresh Cracked Pepper
• Parmesan Ribbons
• Well Seasoned Olive Oil
• *Available from Well Seasoned

1. Start by peeling your potatoes and cutting into 1” chunks, placing into a pot of water as you go. Bring to a boil and cook the potatoes until just past fork tender and then drain off all the excess water. Pass the potatoes through a food mill or ricer onto a clean counter. Add your egg, cheese, & seasoning and start to mix with your hands. Be careful, the mixture will be hot. Mix, adding in some flour, until you bring your dough together in a cohesive dough. Cover with a towel to keep it warm.
2. Cut off a portion of dough and roll into a log, approx ½” thick, and then cut into ½’’ pieces. Drop these into a pot of boiling water, cook until just floating, and then place into ice water to stop cooking. Let cool, drain and reserve on the side.
3. In one large skillet, start by cooking the brown mushrooms in oil. In a 2nd large skillet add some oil, let heat up and then add in the drained-off gnocchi. Sauté the gnocchi until golden brown, then remove and set aside until the sauce is done.
4. Meanwhile, continue cooking the mushrooms until they just start to colour, and remove from the pan. Add in a touch more oil, and the oyster mushrooms, sauté for 2 mins then add the brown mushrooms back to the pan and a nub of butter.
5. Add in the minced shallot and garlic, sauté for another 1-2 minutes, cooking just to remove the raw onion and garlic, but not to add any colour. Deglaze white wine, reduce for a minute and add in your chicken stock. Continue to simmer for a minute and then add your heavy cream. Stir the sauce and cream together and reduce until thickened over medium heat for 2-4 minutes. Once thickened, add in the hot crispy gnocchi, toss together with some parmesan cheese and the truffle oil.
6. Place onto a platter, add the extra virgin olive oil, parmesan ribbons, chopped chives and serve.
7. Enjoy!

Prep Time: 60 Minutes

Cook time: 20 Minutes