Semolina Gnocchi Recipe
Oyster Mushrooms | Shiitakes | Sage Brown Butter | Parmesan Crispy Sunchokes
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Ingredients
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Semolina Gnocchi (Gnocchi alla Romana style)
Mushrooms & Sage Brown Butter
Crispy Sunchokes & Garnish
Method
Semolina Gnocchi (Gnocchi alla Romana style)
- 1
Prepare dairy base
In a heavy-bottomed saucepan combine 4 cups whole milk, 1 cup water, 3 tbs unsalted butter and 1.5 tsp salt. Bring mixture to a gentle simmer over medium heat, stirring occasionally to prevent scalding. Do not let it boil vigorously.
- 2
- 3
- 4
Chill and set
Spread the semolina mixture into a 9x9-inch (or similar) rimmed baking dish buttered lightly, working quickly and pressing to an even 1/2-inch (about 1.2 cm) thickness. Smooth the top with a spatula or offset knife. Sprinkle 1/4 cup extra grated Parmesan over the top. Cover with plastic wrap pressed to the surface and chill in refrigerator until firm, at least 1 hour (or up to 2 days).
- 5
Cut gnocchi shapes
When set, uncover and invert onto cutting board. Using a floured biscuit cutter (2–2.5 inch) or a knife, cut rounds or squares. Reserve scraps — you can re-roll into a smaller tray and chill again to cut more pieces.
- 6
Reheat for service
Preheat oven to 400°F (200°C) if finishing in oven. Alternatively, for skillet finish, get skillet ready as described below. If baking: arrange gnocchi in an ovenproof dish, dot with 1 tbs butter, and bake until lightly golden and warmed through, about 12–15 minutes. If finishing in skillet: sear later with brown butter and mushrooms as described in the mushroom section.
Mushrooms & Sage Brown Butter
- 7
Prepare mushrooms
Pat oyster and shiitake mushrooms dry with paper towels and tear/slice into bite-sized pieces. This prevents steaming and helps achieve good browning.
- 8
Sear mushrooms
Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add the mushrooms in a single layer (work in batches if needed so they brown, not steam). Season with 1 tsp kosher salt and 1/2 tsp black pepper. Let mushrooms sit 2–3 minutes without stirring, then toss and cook until golden brown and edges are crisp, about 4–6 minutes total. Transfer mushrooms to a bowl and set aside.
- 9
Make sage brown butter
In the same skillet (wipe if there are burnt bits), reduce heat to medium-low and add 6 tbs unsalted butter. Melt and swirl occasionally. After 4–6 minutes the butter will foam, then the milk solids will brown and you will smell a nutty aroma — watch closely to avoid burning. When butter reaches a deep golden-brown, add 12 fresh sage leaves and the minced garlic (1 clove). The sage will crisp in the butter in about 30–60 seconds and the garlic will become fragrant; immediately remove from heat to prevent burning.
- 10
Crispy Sunchokes & Assembly
- 11
Crisp the sunchokes
Pour 1/2 cup neutral oil into a medium sauté pan and heat over medium-high until shimmering (around 350°F if using a thermometer). Add thinly sliced sunchokes in a single layer and fry, turning occasionally, until edges are golden-brown and slices are crisp, about 3–5 minutes depending on thickness. Remove with a slotted spoon to a paper towel–lined plate and immediately season with 1/2 tsp salt. Alternatively, shallow-fry in batches using less oil.
- 12
Finish gnocchi in skillet (recommended for best texture)
If you chilled and cut your gnocchi: heat a large nonstick or cast-iron skillet over medium heat and add 1–2 tbs unsalted butter. When butter foams, add gnocchi rounds in a single layer (work in batches). Pan-sear until golden brown on bottom, about 2–3 minutes, then flip and brown the other side, about 1–2 minutes. Transfer seared gnocchi to the mushroom skillet with the sage brown butter and toss gently to coat, or return mushrooms to the gnocchi pan and spoon butter-sage mixture over them so gnocchi absorb the sauce. Warm together for 1 minute so everything is hot and coated.
- 13
Plate and garnish
Arrange semolina gnocchi on warm plates. Spoon mushrooms and sage brown butter over the gnocchi. Scatter crispy sunchoke chips on top. Finish with a light dusting of extra grated Parmesan (if desired), a sprinkle of chopped fresh parsley, and an extra crisp sage leaf or two for presentation. Serve immediately.