Potato Gnocchi Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Prick potatoes all over and bake directly on the rack until tender when pierced, about 50–60 minutes. Alternatively, boil whole potatoes with skins until fork-tender (20–30 minutes).

While hot, halve the potatoes and scoop flesh into a ricer or pass through a fine grater onto a clean work surface. Spread the mashed potato into a thin layer and let steam off and cool slightly, about 5 minutes.

Gather potatoes into a mound, make a well and add egg yolk and salt. Sprinkle 1 3/4 cups of the flour over the potatoes. Using a bench scraper or hands, gently incorporate until a soft, slightly tacky dough forms. Add remaining flour a little at a time only if the dough is too sticky. Do not overwork—the dough should hold together but be tender.

Divide dough into 4 pieces. Roll each into a 3/4-inch (2 cm) rope on a lightly floured surface. Cut ropes into 3/4-inch pieces. If desired, roll each piece over the tines of a fork to create ridges.

Bring a large pot of salted water to a simmer. Cook gnocchi in batches: drop pieces into simmering water, stir gently to prevent sticking. When they float, cook 30–60 seconds more, then remove with a slotted spoon to a tray lined with a kitchen towel. Keep warm.

Rehydrate dried shiitake and porcini in 1/2 cup hot water for 20 minutes. Reserve soaking liquid, strain through a fine sieve or coffee filter and set aside. Chop rehydrated mushrooms finely.

In a large skillet over medium heat, warm 2 tbs olive oil and 1 tbs butter. Add finely minced shallot and garlic and sweat until translucent, about 2 minutes, without browning.

Add the chopped rehydrated mushrooms and the fresh chopped wild mushrooms. Increase heat to medium-high and sauté until the mushrooms release their moisture and begin to brown, about 6–8 minutes.

Deglaze the pan with white wine or sake and reduce until nearly evaporated. Add light soy sauce, fish sauce, and XO sauce (or substitute). Pour in reserved mushroom soaking liquid and 1 cup vegetable or mushroom stock. Simmer gently until sauce is glossy and slightly reduced, about 8–10 minutes.

Swirl in remaining 1 tbs butter and 1 tbs olive oil off the heat. Season with salt and freshly ground black pepper to taste. Keep warm; this is the flavorful XO-style mushroom sauce to coat the gnocchi.

Preheat oven to 275°F (135°C). Toss oyster mushrooms with smashed garlic, thyme sprigs, lemon zest, 1/2 tsp salt and enough olive oil to coat (about 1/2 cup). Spread in a single layer in a small roasting pan or baking dish.

Slow-roast in the oven for 35–45 minutes, turning once: mushrooms should be tender, slightly caramelized at edges and infused with oil. Remove and let cool slightly. Transfer mushrooms and oil into a small jar; discard thyme stems and keep garlic if desired. This conserva can be made ahead and stored refrigerated.

In a small skillet over medium heat, warm 2 tbs olive oil. Add minced garlic and cook 20–30 seconds until fragrant. Add breadcrumbs (or panko) and stir to coat. Cook, stirring frequently, until golden brown and crunchy, about 4–6 minutes.

Remove from heat, stir in lemon zest, red pepper flakes and salt. Let cool to room temperature; keep crisp.

Reheat reserved mushroom XO sauce over low heat. In a large skillet, warm 1 tbs butter and 1 tbs extra-virgin olive oil over medium heat. Add a portion of the cooked gnocchi and pan-sear briefly until edges are lightly golden (optional), about 2 minutes.

Add gnocchi to the skillet with the warm XO mushroom sauce and gently toss to coat. If sauce is too thick, add 1–2 tbs pasta cooking water to loosen.

Stir in 1 tbs lemon juice and half of the grated Parmigiano-Reggiano so the cheese melts into the sauce and lightly coats the gnocchi.

Plate gnocchi, spoon a few pieces of oyster mushroom conserva and a drizzle of its oil over each portion. Sprinkle generous pangrattato on top for crunch and finish with remaining Parmigiano and chopped chives or parsley. Adjust seasoning with salt and pepper and a final squeeze of lemon if desired.