Gnocchi Recipe
CHANTERELLES MUSHROOMS, BLACK GARLIC, CIPOLLINI ONION, PECORINO ROMANO, BUTTER SAUCE
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Ingredients
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Gnocchi
Mushrooms & Onions
Black Garlic Butter Sauce
Finishing & Garnish
Method
Gnocchi
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Make dough
Form a mound of riced potatoes on the work surface. Sprinkle with 1 tsp salt and freshly ground pepper. Make a well in the center, add egg yolks, and gradually sprinkle 2 cups flour over the potato. Using your hands, gently incorporate until a soft dough forms. Add just enough extra flour if dough is too sticky; do not overwork. Aim for a cohesive, slightly tacky dough.
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Shape gnocchi
Divide dough into 4 pieces. Roll each into a long rope about 3/4 inch (2 cm) thick on a lightly floured surface. Cut into 3/4-inch pieces. If desired, roll each piece over the tines of a fork to create ridges or press lightly with a gnocchi board.
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Rest
Place formed gnocchi on a lightly floured tray in a single layer and dust with a little flour. Let rest 15–20 minutes while you prepare mushrooms and sauce.
Mushrooms & Onions
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Sear cipollini onions
Heat 1 tbsp butter + 1/2 tbsp olive oil in a wide sauté pan over medium heat. Add halved cipollini onions cut-side down, season with 1/2 tsp sea salt, and cook undisturbed until caramelized, about 6–8 minutes. Turn and cook other side 3–4 minutes until tender but not falling apart. Remove to a plate and keep warm.
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Sauté chanterelles
In the same pan, add remaining 2.5 tbsp butter and a small drizzle of olive oil over medium-high heat. Add chanterelles, sprinkle 1/2 tsp sea salt and 1/4 tsp pepper. Sauté until edges are golden and moisture has mostly evaporated, about 5–7 minutes. Remove with a slotted spoon and combine with cipollini onions on the plate.
Black Garlic Butter Sauce
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Deglaze
Add 1 tbsp dry white wine (or stock) to deglaze the pan, scraping up browned bits. Let reduce by half, about 1–2 minutes.
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Add black garlic and finish butter
Stir in the black garlic paste and stir to combine. Add remaining 5 tbsp butter in 1–2 additions, swirling the pan and allowing each addition to melt and emulsify into a glossy sauce. Whisk in lemon juice and thyme leaves. Season with 1/2 tsp salt and 1/4 tsp pepper, tasting and adjusting.
Assembly & Finish
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Cook gnocchi
Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi in; they are cooked when they float, about 1–2 minutes after floating. Use a slotted spoon to transfer gnocchi directly into the sauté pan with the black garlic butter (do not overcrowd).
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Toss with sauce and mushrooms
Gently toss the gnocchi in the black garlic butter over low heat to coat, adding a splash of pasta cooking water (1–2 tbsp) if needed to loosen the sauce. Add sautéed chanterelles and cipollini onions and fold carefully to combine without breaking gnocchi.
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