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Pan-roasted gnocchi

six to eight restaurant servings
six to eight restaurant servings


  • 3 1/2 pound yukon gold potatoes
  • 1 cup all purpose flour
  • 1/2 cup semolina flour
  • 1/2 teaspoon mace
  • 1/2 tablespoon salt
  • 4 tablespoon egg yolks
  • 12 stalk white asparagus, peeled and cut into 2 1/2 in. pieces
  • 1/2 pound oyster mushrooms
  • 2 pound shallots, chopped
  • 1/2 tablespoon picked thyme leaves
  • 2 ounce whole butter
  • 3 ounce sage leaves, chopped
  • 3 ounce parmesan cheese, shaved
  • 1 stick whole butter
  • 1 cup dried black currants
  • 1 1/2 cup white cranberry juice


Baking Directions:

Steal This Recipe® Step by Step Instructions For the Gnocchi:Preheat oven to 350 degrees.

Salt the bottom of a sheet pan, and roast potatoes for about 1 hr or until soft.

Using a rice mill, rice potatoes into a large pot.

When finished, add to a sheet tray lined with parchment paper and let cool.

  Add a handful of the flour on the table and place the potatoes on top of the flour with a hole in the middle, then add the egg yolks in the middle.

Add the rest of the flour, mace, and salt and fold together until dough feels silky.

Keeping your work surface and the dough lightly floured, flatten dough slightly and cut into long strips .

Roll each piece into a rope about 1/2-inch in diameter.

Cut into 1/2-inch-long pieces.

Steal This Recipe® Step by Step Instructions For the Garnish:In a hot sauté pan, add a little oil and cook the asparagus.

When the asparagus begins to brown, turn the heat to medium and add a knob of butter to gently pan roast.

Add mushrooms and when they begin to start browning, add the butter, then the shallots and thyme.

Steal This Recipe® Step by Step Instructions For the Sauce:Add butter to saucepan and place over medium-low heat.

When butter has melted, slowly whisk repeatedly for up to 10 minutes.

This will ensure the milk solids do not scorch the bottom of pan and brown evenly, giving you Beurre Noisette, which is the base for the vinaigrette.

Add the Banyuls vinegar.

Re-hydrate the currants by adding them to the cranberry juice, and puree making a coulis.

  (Note: This can be done ahead of time and can be kept refrigerated until ready to use.)

Add the currant coulis to the vinaigrette and season with salt and pepper.

Steal This Recipe® Step by Step Instructions For Assembly:In boiling water, blanch the gnocchi until cooked (about 1½ minutes)Dry off gnocchi and place into a preheated pan with a touch of oil (a nonstick sauté pan works best).

In a separate pan, heat the asparagus and the mushrooms and add sage.

Warm the vinaigrette and set aside.

Serving Directions:

Place the gnocchi in large warm bowl, garnish with the asparagus and mushrooms and spoon with warm vinaigrette.

  Garnish with shaved Parmesan.

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