Potato Gnocchi with Morrel Mushrooms, Asparagus and Parmesan Reggiano

3 Array
russet potatoes
2 cups
1 cup
Morrel Mushrooms
1 cup
2 tbsp
1 tbsp
2 tbsp
1/2 cup
heavy cream
1/4 cup
Parmesan Reggiano
2 tbsp
extra virgin olive oil
3 tbsp
kosher salt
1 tsp
black pepper
  1. Poke each potato several times with a fork and bake at 350 for one hour or until potato is fully cooked without developing a hard skin.

  2. Split hot potato and pass the white flesh of the potato through a food mill onto work surface. Once milled potatoes have cooled slightly enough to handle sprinkle on ¼ cup flour and with a bench knife, chop flour and potato together. Sprinkle on another ¼ cup flour and chop flour and potato together. Bring potato mix together, sprinkle on ¼ cup of flour and work into a ball. More flour can be added if the dough feels too sticky. Allow gnocchi to rest for at least 10 minutes, then roll into ½ inch thick logs then cut into ¾ inch pieces.

  3. Saute mushrooms in olive oil for 3-4 minutes over medium heat until gently browned. Add asparagus and cook for 1-2 minutes until slightly browned. Add garlic and shallot and cook for 1-2 minutes until translucent, season with 1 tablespoon salt and pepper. Add cream and allow to reduce until thick enough to coat the back of a spoon.

  4. Cook gnocchi in 6 cups of boiling water with remaining salt just until gnocchi begin to float. Remove gnocchi from water and add to sauce. Stir in parmesan cheese and garnish with chives.


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