Parisienne Gnocchi à la Forestière

This recipe will guide you through making classic Parisienne gnocchi. Use the shiitake mushrooms from this week’s market bag or any mushrooms of your choice - or a mix - to create a delicious mushroom sauce that pairs perfectly with the dish. Sautéing the gnocchi adds a delightful crunch and texture, but you can also skip this step and add them directly to the finished sauce.

Serves 4 people | prep time 25 minutes | cooking time 30 minutes  

Ingredients:

For the Parisienne Gnocchi:

-        1 cup water

-        ½ cup unsalted butter, cut into cubes

-        ½ tsp salt

-        1 cup all-purpose flour

-        4 large eggs

-        ½ cup grated Parmesan cheese

-        Freshly ground black pepper, to taste

-        Nutmeg, a pinch (optional)

For the Mushroom Cream Sauce:

-        2 tbsp olive oil

-        2 tbsp unsalted butter, divided

-        1 lb mixed mushrooms (such as shiitake, cremini and oyster), sliced

-        1 shallot, finley chopped

-        2 cloves garlic, minced

-        ½ cup dry white wine (optional)

-        1 cup heavy cream

-        Salt and pepper, to taste

-        Fresh herbs (like chives, parsley, tarragon, or chervil), finely chopped

-        Lemon zest, (optional, for garnish)

-        Parmesan cheese, (optional, for serving)

Instructions:

1.      Make the Gnocchi

-        In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

-        Add flour all at once and stir vigorously with a wooden spoon. Continue stirring until the dough comes together and pulls away from the sides of the pan, about 2-3 minutes.

-        Remove the dough from the heat and let cool slightly. Add eggs one at a time, stirring well after each addition. The dough should be smooth and glossy. Mix in the Parmesan, pepper, and a pinch of nutmeg if desired.

-        Transfer the dough to a pastry bag or a large resealable plastic bag with the corner snipped.

-        Bring a large pot of salted water to a simmer. Pipe the dough into the pot, cutting it into 1-inch pieces with kitchen scissors as you go. Simmer gnocchi until they float, about 1-2 minutes, then cook an additional 1 minute.

-        Transfer gnocchi to a bowl of ice water to stop cooking, then drain and set aside.

2.      Sauté the Gnocchi

-        In a large skillet, heat 1 tablespoon of butter over medium heat. Add the gnocchi in batches, sautéing them until golden brown and slightly crispy on the outside, about 3-4 minutes per side.

-        Remove the gnocchi from the skillet and set aside.

1.      Prepare the Mushroom Cream Sauce

-        In the same skillet, heat olive oil and the remaining 1 tablespoon of butter over medium-high heat. Add mushrooms and cook until golden brown and any liquid has evaporated, about 5-8 minutes.

-        Add the shallots and garlic, and sauté for 1 minute until fragrant.

-        Deglaze with the white wine (if using) and let it reduce by half, about 2 minutes.

-        Stir in the cream and season with salt and pepper. Let the sauce simmer until thickened, about 5 minutes.

2.      Combine and Serve

-        Return the sautéed gnocchi to the skillet and gently toss to coat them in the mushroom cream sauce. Cook for 2-3 minutes until the gnocchi are warmed through.

-        Add freshly chopped herbs, such as chives, parsley, tarragon, or chervil, and mix.

-        Garnish with lemon zest and freshly grated Parmesan cheese, if using.

Bon appetite.  

Forough & Le Bon Nosh Team