Serves: 4 Guests
Homemade Potato Dumplings:
1 White Potato
2 Cups Flour
3 Quarts Water
White Wine Cream Sauce:
18oz White Wine
3 Shallots (finely diced)
1 Stalk Celery (finely diced)
½ Leek (washed and finely diced)
1½ Cups Heavy Cream
1½ Cups Vegetables Stock
2T Chives (finely sliced)
1T Unsalted Butter
1½ Cups Cep Mushrooms
2T White Truffle Oil
⅓ Cup Fresh Parmesan (shaved)
1t Picked Thyme
4T Unsalted Butter
1t Ground Black Pepper
For Homemade Potato Dumplings:
1.Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15–20 minutes or until tender. Drain and mash.
2. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in the egg and 1 teaspoon salt.
3. Gradually beat in flour until blended (dough will be firm and elastic). Turn onto a lightly floured surface; knead 15 times. Roll into 1⁄2-in.-wide ropes.
4. Cut ropes into 1-inch diagonal pieces. Press down with a lightly floured fork. In a thick-bottomed pan, bring water and remaining salt to a boil.
5. Add gnocchi in small batches; cook for 3 to 4 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon and place into salted iced water. Then drain and keep on a wet cloth.
For the White Wine Cream Sauce:
6. Melt the butter in a thick-bottomed pan; sauté the shallots, celery and leek. When shallots are soft (no color), add the white wine and vegetable stock, then reduce by two-thirds.
7. Add the heavy cream and reduce by one-third, season with salt and ground black pepper and pass through a fine strainer.
For the Garnish and Assembly:
8. Sauté the mushrooms in butter; season with salt, ground black pepper and thyme. Set aside.
9. Mix (dress) the gnocchi with the white wine cream sauce and place into a serving bowl.
10. Place the sautééd mushrooms onto the gnocchi, garnish with the shaved parmesan and lightly drizzle the truffle oil on the gnocchi.