Potato Gnocchi Recipe
chanterelles, taleggio di capra fonduta, chives
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Ingredients
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Gnocchi Dough
Chanterelle Sauce
Method
Gnocchi Preparation
- 1
- 2
Make Dough
Pass the peeled potatoes through a potato ricer into a large bowl. Add egg yolk, salt, and gradually mix in flour until a soft dough forms. Do not overwork the dough.
- 3
Shape Gnocchi
On a lightly floured surface, divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape each piece with a fork to create ridges. Place on a floured baking sheet.
Chanterelle Sauce Preparation
- 4
- 5
Make Cheese Sauce
Pour in heavy cream and bring to a gentle simmer. Add taleggio cheese and stir until melted and smooth. Season with salt and black pepper to taste. Mix in chopped chives.
