Ricotta Gnocchi, Chanterelles, Vin Jaune Recipe

Drain and Prepare Ricotta

Place ricotta in a fine-mesh sieve lined with a paper towel or cheesecloth set over a bowl. Refrigerate or leave at room temperature for 20–30 minutes to drain excess whey so the gnocchi dough is not too wet.

Make the Dough

Transfer drained ricotta to a large mixing bowl. Add the egg, grated Parmigiano-Reggiano, salt, and pepper. Stir gently to combine. Gradually add the flour and fold just until a soft, slightly sticky dough comes together. Do not overwork — the dough should be light and tender.

Portion and Shape

Turn the dough out onto a lightly floured surface. Divide into 4 equal portions. Roll each portion into a 3/4-inch (2 cm) thick rope. Using a bench knife or sharp knife, cut into 3/4-inch pieces. If desired, roll each piece over the back of a fork to create ridges, or leave them pillowy and plain. Lightly dust finished gnocchi with flour to prevent sticking.

Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the water. When they float to the surface (2–3 minutes), let them cook for an additional 30–45 seconds, then remove with a slotted spoon into a bowl. Toss gently with 1 tablespoon melted butter to keep them from sticking while you cook remaining batches.

Clean and Prep Mushrooms

If chanterelles are sandy, brush and trim stems; use a damp paper towel rather than soaking. Halve or quarter larger mushrooms so pieces are bite-sized; leave small ones whole.

Sauté Aromatics and Mushrooms

Heat 2 tablespoons unsalted butter in a large sauté pan over medium-high heat until foaming. Add shallot and sauté until translucent, about 1–2 minutes. Add garlic and cook 30 seconds until fragrant. Add chanterelles in a single layer if possible; let them sear without moving for 2 minutes, then stir and cook 3–4 more minutes until lightly browned and any released liquid has mostly evaporated.

Deglaze

If using, pour 2 tablespoons dry white wine into the pan to deglaze, scraping any browned bits from the bottom. Let it reduce by half (about 1–2 minutes).

Add Vin Jaune and Stock

Add the Vin Jaune and the stock to the pan. Bring to a gentle simmer and reduce by about one-third, 2–3 minutes, concentrating flavor. Scrape any flavors trapped on the pan surface into the liquid.

Finish with Cream and Herbs

Lower heat to medium-low and stir in the heavy cream and thyme leaves. Simmer gently until the sauce thickens slightly, about 2–3 minutes. Season with salt, pepper, and lemon zest if using. Taste and adjust seasoning.

Mount the Sauce

Off the heat, whisk in the cold butter pieces a little at a time to slightly thicken and enrich the sauce, then stir in 1/4 cup grated Parmigiano-Reggiano to add savory depth and silkiness.

Combine gnocchi and sauce: Add the cooked gnocchi to the sauté pan with the chanterelle sauce and toss gently over low heat so the gnocchi warm through and pick up the sauce, 1–2 minutes. If the sauce seems too thick, add up to 2 tablespoons reserved pasta cooking water or stock to loosen.

Adjust seasoning: Taste and add salt, pepper, or a splash more Vin Jaune if desired for brightness.

Plate and garnish: Divide gnocchi among warmed plates. Spoon any remaining sauce and chanterelles over the top. Finish with a sprinkle of Parmigiano-Reggiano, chopped parsley, and a small thyme sprig. Serve immediately.