Smoked Maitake Mushroom Gnocchi Recipe

Cook potatoes

Preheat oven to 400°F (200°C). Prick whole russet potatoes a few times, place on a baking sheet and roast until tender, about 50–60 minutes depending on size. Remove, let cool slightly, then peel.

Rice or mash

While still warm, pass potatoes through a ricer into a large bowl (or mash very finely). Allow to cool to warm (not hot).

Make dough

Fold in the drained ricotta, egg yolk, salt, pepper, and nutmeg. Add 1 cup of flour and gently mix just until a soft, slightly sticky dough forms. If too wet, sprinkle up to 1/4 cup more flour, adding a tablespoon at a time — avoid overworking.

Shape gnocchi

Divide dough into 4 portions. Roll each into a long rope about 3/4" thick on a lightly floured surface. Cut into 1" pieces. If desired, roll each piece over the tines of a fork to create ridges.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; when they float (about 1–2 minutes), remove with a slotted spoon and transfer to a tray lined with a kitchen towel.

Finish in pan

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add cooked gnocchi in a single layer and sear until golden and lightly crisp on at least one side, about 2–3 minutes. Keep warm.

Smoke (stovetop or oven)

If you have a stovetop smoker or smoking gun, lightly smoke the torn maitake clusters for 5–8 minutes using applewood or hickory. Alternatively, preheat a cast-iron skillet until very hot, then add the mushrooms to get smoky, charred edges (the goal is smoky flavor and caramelization).

Season and sear

Toss mushrooms with 1 tablespoon olive oil, soy sauce, smoked paprika, and white pepper. In a hot skillet, sear for 3–5 minutes until edges are crisp and juices concentrate. Set aside and keep warm.

Combine ingredients

In a small bowl combine finely diced fennel, diced red bell pepper, minced shallot, lemon juice, white wine vinegar, olive oil, salt, and pepper. Mix and taste; adjust acidity or salt. Let rest at room temperature for at least 15 minutes to meld flavors.

Confit garlic

Preheat oven to 275°F (135°C). Place peeled garlic cloves in a small oven-safe dish, cover with neutral oil and bake 45–60 minutes until garlic is very soft but not browned. Cool slightly.

Blend cashew butter

Toast cashews lightly in a dry skillet until fragrant (2–3 minutes). In a blender or food processor combine toasted cashews, 6 of the confit garlic cloves (reserve 2 for garnish if desired), 2–3 tablespoons of the confit oil, lemon juice, and salt. Blend until very smooth, scraping sides. Add warm water 1 tablespoon at a time to reach a spreadable, butter-like consistency (about 2 tablespoons). Taste and adjust salt and lemon.

Quick pickle

In a small saucepan bring rice vinegar, water, sugar, and salt to a boil just until sugar dissolves. Pour hot brine over thinly sliced radish in a jar or bowl. Let cool to room temperature, then refrigerate at least 30 minutes. Keeps refrigerated for up to 1 week.

Prepare ribbons

Use a vegetable peeler to shave zucchini into thin ribbons. Toss gently with lemon zest, olive oil, and a pinch of salt. Let sit 5–10 minutes to soften slightly.

Reduce

In a small saucepan combine black vinegar and brown sugar. Bring to a gentle simmer over medium-low heat and reduce by about half until syrupy and coats the back of a spoon, about 8–10 minutes. Cool slightly; it will thicken more as it cools.

Make crumbs

Preheat oven to 350°F (175°C). Toss torn sourdough with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and toast 8–10 minutes until dry and golden. Cool slightly, then pulse in a food processor with toasted sesame seeds until coarse crumbs form. Do not over-process — you want texture.

Assemble just before serving. Spoon a smear (about 1–1.5 tablespoons) of the confit garlic cashew butter in the center of the plate. Arrange 6–8 gnocchi pieces over the butter. Tuck smoked maitake clusters around the gnocchi. Dot or spoon small amounts of fennel pepper relish (about 1 teaspoon portions) around the dish. Place a few pickled radish slices and a few ribbons of shaved zucchini for brightness.

Drizzle the black vinegar reduction sparingly around the plate (use about 1–2 teaspoons per plate). Sprinkle sesame sourdough crumb over the mushrooms and gnocchi for crunch (about 1 tablespoon). Finish with a light drizzle of olive oil or the reserved confit garlic oil, a pinch of flaky sea salt, and garnish with microgreens or fennel fronds.

Serve immediately so the gnocchi remain crisp on the outside and all components are at their best.