Very very good! I'm not a pea person so i used asparagus tips instead. I made this dish twice and used store bought gnocchi the 2nd time; tastes just as good! definitely a keeper. thanks for the great recipe!
Truffled Gnocchi with Peas and Chanterelles
The secret to making these pillow-soft gnocchi (from Boston's Sportello) is to knead the dough as little as possible; if it's overworked, the gnocchi become gluey and tough.
Credit: André Baranowski
FOR THE GNOCCHI:
1 lb. russet potatoes (about 2), unpeeled
1 1⁄4 cup flour, plus more for dusting
3⁄4 tsp. kosher salt
1 tbsp. truffle oil
1 egg, beaten
FOR THE SAUCE:
2 tbsp. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles,
roughly chopped
2 cups heavy cream
3⁄4 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper,
to taste
1 tbsp. finely chopped chives
1. Make the gnocchi: Boil potatoes in a 4-qt. saucepan of salted water until tender, about 20 minutes. Drain the potatoes; let cool slightly and peel. Work potatoes through a food mill or a potato ricer onto a lightly floured surface. Sprinkle the flour and salt over the potatoes and mix together with your hands. Form a mound and create a well in the center; add truffle oil and egg. Gently knead dough until it just comes together, adding a little more flour if it begins to stick.
2. Lightly flour a parchment paper–lined baking sheet and set aside. Using a rolling pin, roll dough to a 1⁄2" thickness. Cut into 1⁄2"-wide strips. Roll each strip between your hands and the work surface to form ropes. Cut each rope into 1" segments. Working with one segment at a time, roll it down the back of a small fork so that the tines make ridges on the surface of the dough (see How to Roll Gnocchi). Transfer gnocchi to the prepared baking sheet; cover with a kitchen towel and refrigerate until ready to cook.
3. Make the sauce: Bring a 6-qt. pot of salted water to a boil. Heat oil in a 12" skillet over medium-high heat. Add mushrooms to skillet and cook, stirring occasionally, until light brown, about 5 minutes. Raise heat to high; add cream, peas, and thyme and cook, stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Boil gnocchi in the salted water until they float, about 2 minutes. Using a slotted spoon, transfer gnocchi to mushroom sauce, add chives, and toss to combine.
SERVES 4
Ratings & Reviews (7)
Great recipe. I only cooked half of the gnocchi the first time around so I cut the cream to one cup and used less mushrooms and peas. It worked perfectly. I'll be making this again!
The first time I attempt gnocchi from scratch and it was easy! I'm also a fan of truffles which really enhanced the flavor of this dish. Give it a try!
I love gnocchi but have not been able to find tasty store bought gnocchi. Never thought making them yourself was this easy (although you do need some time) and made it three times over the past half year. Adding a little bit of white wine and using a mixture of mushrooms made it even more delicious. Great recipe for feel good food!
Made it using only half the amount of cream than what was suggested and it still was way too heavy. Didn't like it, sorry.
I'm not a mushroom fan, but this looked too impressive to pass up making at a dinner party. It was beyond a hit. As others noted, the gnocchi is simple enough to make, but it does take some time. Make it on a rainy Saturday with someone who will appreciate it.
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Truffled Gnocchi with Peas and Chanterelles
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