Wednesday, May 27, 2009

Gnocchi With Morels And Peas


Gnocchi with Morels And Peas
The bounty of Spring gives many gifts but none as wonderful as the morel mushroom. If you are a hunter you know also how elusive this tasty morsel can be. Nothing else compares.
Gnocchi
2 pounds russet potatoes
2 1/2 cups all-purpose potatoes
1 tablespoon salt
1 large egg
Sauce
1 1/2 pounds morels, soaked in salt eater to remove dirt and patted dry.
Chanterelles may be substituted.
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup heavy cream
8 ounces green peas
! Tablespoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1 Tablespoon truffle oil for garnish
***
Gnocchi
Directions:
Preheat oven to 350 and bake the potatoes for about 1 hour, or until tender when pierced with a knife. While the potatoes are still hot, use a large spoon to scoop out the flesh and press it through a ricer into a large bowl. Add the flour and salt to the potatoes, using a pastry cutter to mix the ingredients together. Stir the egg into the potato mixture until blended. Add flour, 1 tablespoon at a time if needed to make a non sticky dough. The less flour you use, the lighter the gnocchi will be.
***
Divide the dough into 8 pieces. On a lightly floured work surface, roll each piece into a rope about 1/2 inch thick. Add more flour if needed to keep the dough from sticking. Gently press the bask of a fork into the dough at 1 inch intervals. Using a knife, cut the gnocchi into 1 inch diagonal sections. Repeat with remaining dough.
Sauce
Directions:
Cut the mores into 2 inch pieces. Melt the butter in a large saucepan over high heat and add the mushrooms and 1/4 teaspoon salt. Saute for 3 to 5 minutes, until the mushrooms release their juices.
Decrease the heat to medium-low and stir in the cream and peas. Simmer about two minutes, or until the sauce thickens. Add the lemon juice, the remaining 1/4 teaspoon salt, and the pepper. Set aside to keep warm.
Cook half of the gnocchi in a large pot of salted boiling water for about two minutes, or until they rise to the top. Using a slotted spoon, gently transfer the gnocchi to 2 or 3 shallow bowls. Place the bowls in a low oven. Repeat with remaining gnocchi and drizzle each serving with truffle oil. Serve immediately.

No comments: