Potato Gnocchi with Forest Mushrooms, Pea Shoots, Fines Herbs, and Cured Egg Yolk | CUESA

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Potato Gnocchi with Forest Mushrooms, Pea Shoots, Fines Herbs, and Cured Egg Yolk

Source:

Adam Ross, 1313 Main

This recipe was demonstrated for CUESA’s Market to Table program on February 20, 2016.

Cured egg yolks add richness and salinity to any dish and make a perfect substitute for cheese. The blend of mushrooms in the recipe has been selected to provide an array of textures and flavors, but feel free to mix and match mushroom varieties as you like. The pea shoot salad can be garnished with shaved parmesan if desired.

Serves 4 to 6

INGREDIENTS

Cured Egg Yolks
2 cups kosher salt
2 cups sugar
6 eggs

Potato Gnocchi
Kosher salt
1 pound russet potatoes
3 egg yolks
⅜ cup grated parmesan cheese
1 cup all-purpose flour, divided in half
Salt and pepper

Forest Mushrooms
1 cup vegetable/olive oil blend
1 pound king trumpet mushrooms, cut into disks or half moons
1 pound oyster mushrooms, cut in half lengthwise
1 pound nameko mushrooms, cut in half lengthwise
Salt
Approximately 1 pound unsalted butter, divided
1 bunch thyme, separated into sprigs
5 fresh bay leaves
5 cloves garlic

Pea Shoot and Fines Herbes Salad
1 bunch pea shoots
1 bunch chervil, leaves picked
1 bunch tarragon, leaves picked
1 bunch chives, cut into 1 inch pieces

2 teaspoons extra-virgin olive oil, plus more for dressing
Lemon juice
Salt

PREPARATION

To cure the egg yolks: Mix the salt and sugar together in a bowl and then pour half the mixture into a small casserole dish. Using an egg still in its shell, poke divots into the salt and sugar mixture as nests for the yolks. Separate the yolks from the whites (reserving the whites for another use) and lay each yolk into its nest. Sprinkle the remaining salt and sugar mixture over the yolks, making sure they’re covered completely. Refrigerate for 3 days. When the curing process is complete, the yolks should be transparent. Once the yolks are cured, rinse off the excess cure and set the yolks aside to dry.

To make the gnocchi: Preheat the oven to 425°F. Spread a layer of salt on a baking sheet and place the potatoes on top. Bake until slightly overcooked, about 45 minutes. Set the potatoes aside until they’re cool enough to handle, then cut in half and scoop out the flesh. Pass the potatoes through a ricer or tamis. In a bowl, mix the potatoes, egg yolks, parmesan, salt, and pepper. Mix well. Sprinkle half the flour over the potato mixture. Press the flour into the potatoes, fold the mixture over onto itself and press down again. Repeat until the flour is incorporated, then repeat with the remaining flour. If you’re going to use the gnocchi right away, bring a large pot of salted water to a boil. On a floured surface, take some of the dough and roll it into a ½-inch-diameter log. Cut the log into ½-inch pieces, adding flour to prevent sticking. Shape the pieces on a gnocchi board. If you are not cooking the gnocchi, freeze them. If you are cooking them, cook for about 90 seconds in the boiling salted water, making sure not to overcrowd the pot. Set the cooked gnocchi aside.

To make the forest mushrooms: Add a bit of the oil to a hot heavy-bottomed sauté pan. When the oil begins to smoke, add ⅕ of the mushrooms (making sure not to overcrowd them), and season generously. When the mushrooms begin turning golden brown, add a knob of butter and ⅕ of the aromatics. Once the mushrooms are uniformly golden brown and cooked through, transfer them to a strainer to remove the excess oil. Cook the remaining mushrooms in 4 more batches with additional oil, butter and aromatics. Once cool, remove the aromatics and reserve the mushrooms.

To make the pea shoot salad: Toss the pea shoots and herbs together in a bowl.

To assemble: Heat a heavy-bottomed sauté pan, then add 1 tablespoon of the remaining butter and 2 teaspoons of extra-virgin olive oil to the pan. When the butter has melted, add the cooked gnocchi and sauté until the sides begin to caramelize. Add the mushrooms to the pan and cook for one more minute. Spoon the gnocchi and mushrooms into a warmed serving bowl. Dress the pea shoot and herb salad with lemon juice, olive oil, and salt. Place the dressed pea shoot salad on top of the pasta. Using a fine grater or microplane, grate the cured egg yolk over the pasta and salad. Serve immediately.

Photo by Madison Ginnett.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »