Gnocchi with Chanterelles, Garlic, and Fresh Chives
- Two large potatoes
- 1 egg yolk
- 50 grams of flour (roughly 6 tablespoons) + more for dusting cutting board.
- good pinch of salt
- good pinch of pepper
- 1 tablespoon extra-virgin olive oil
- Roughly one cup of fresh chanterelle mushrooms – roughly chopped
- 1 large clove of garlic - roughly chopped (feel free to increase or decrease the garlic depending on personal preference)
- 4 tablespoons of hot chicken stock
- 1 tablespoon of parmesan cheese (once again, feel free to add more if you desire)
- 1 teaspoon of butter (optional)
- 1 teaspoon of fresh chives – finely chopped + a little extra finely chopped for garnish.
Baked the two large potatoes at 400 F for about an hour (until tender). Let cool completely.
Once they reach room temperature, scoop out the flesh of the potatoes. Next put the scooped flesh through a ricer, and place in a large bowl (if you don't have a ricer, you can use a fork to mash the potato to get it light and fluffy). Add egg yolk, 50 grams of flour and good pinch of salt and pepper. Gently mix with your hands – careful to not overmix so as to keep some nice texture.
Roll dough into baseball size rounds. Flour your cutting board, and remember to keep dusting the board so that the pasta does not stick. Gently roll out each round into cylinders about an inch thick. Chop into 1-inch-long pieces. Next take each piece and roll along one side of a fork to create nice textured edges. (Here’s a link to a quick YouTube video demonstrating this technique – at 0:15 seconds it demonstrates the fork method: https://youtu.be/TCdVU_9X5ck).
Dust your gnocchi well with flour and set aside.
Fill large size pot with water, add good pinch of salt, and bring to a rolling boil.
Time to start your sauce!
In a large pan, add one tablespoon of olive oil, heat on medium to high heat. Add mushrooms, and fry for approx. 5 minutes. Add one large clove of garlic, roughly chopped, and sauté for one minute. Then add four tablespoons of (hot) chicken stock, stir, and simmer on high heat.
Next add your gnocchi to the boiling water. You know they’re done when they float to the top. Gently remove the gnocchi with a slotted spoon or strainer and add to simmering sauce.
Mix the gnocchi and sauce and simmer until the sauce reduces and thickens. Grate one tablespoon of parmesan cheese (more if you like) over the mixture, add one teaspoon of butter (optional), and one teaspoon of fresh finely chopped chives. Toss together, and serve. Garnish with more fresh finely chopped chives.