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

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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.

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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.