Gnocchi Parisienne Recipe

Name: Mystics Gnocchi Parisienne Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups All-purpose flour; 1 cup Water; 4 tbs Unsalted butter; 3 large Eggs; 1 tsp Salt; 1 cup Wild leeks (ramps), chopped; 1 cup Heavy cream; 2 cloves Garlic, minced; 1 tsp Salt; 1 tsp Black pepper; 1 cup Dried seaweed (such as nori or dulse), chopped; 1 cup Smoked mussels, drained; 2 tbs Olive oil; 1 tbs Goldenrod (for garnish)

Inspired by Mystic

Time45m

Serves4

Wild Leek, Seaweed, Smoked Mussel, Goldenrod

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Ingredients

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Gnocchi

2 cups 00 bread flour

1 cup Water

4 tbs Unsalted butter

3 large Eggs

1 tsp Celtic sea salt

Wild Leek Sauce

1 cup Wild leeks (ramps), chopped

1 cup Heavy cream

2 cloves Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

Seaweed and Smoked Mussel Topping

1 cup Dried seaweed (such as nori or dulse), chopped

1 cup Smoked mussels, drained

2 tbs olive oil

1 tbs Goldenrod (for garnish)

Method

Preparing the Gnocchi

Make the Dough

In a medium saucepan, bring the water to a boil and add the salt. Stir in the butter until melted. Gradually add the flour, stirring continuously until a dough forms that pulls away from the sides of the pan.

Incorporate Eggs

Remove the pan from heat and let it cool slightly. Add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny.

Shape the Gnocchi

Fill a large pot with salted water and bring it to a gentle boil. Using a spoon or pastry bag, drop small amounts of the dough into the boiling water. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Making the Wild Leek Sauce

Sauté the Wild Leeks

In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped wild leeks and cook until softened, about 3 minutes.

Add Cream

Pour in the heavy cream and simmer for 5-7 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.

Preparing the Topping

Combine Seaweed and Mussels

In a skillet, heat the remaining olive oil over medium heat. Add the chopped seaweed and drained smoked mussels, sautéing for 2-3 minutes until heated through.

Serving

Plate the Dish

On a serving plate, place a generous amount of wild leek sauce. Top with gnocchi and then sprinkle the seaweed and smoked mussel mixture over the top. Garnish with a sprinkle of goldenrod.

Enjoy

Serve immediately and enjoy your Gnocchi Parisienne!