Multicolored Gnocchi with Mushrooms
Michael Chen and Angela Zhang
Note: The following is for 12 servings
Special tools: Ricer, sushi roller, pastry dough scraper
White Gnocchi Dough:
Ingredients:
1 Yukon Gold Potato, steamed, peeled, and riced
Unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 3
Salt (the weight of riced potatoes / 100)
1 egg
Procedure:
Steam potatoes for appx 45 minutes (until you can stab it and come out clean w/o picking up the potato)
Peel the potatoes
Use a ricer to shred the potatoes
Weigh out the potatoes
Add unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 3 (or until texture feels right)
Add 25 g of beaten egg
Orange Gnocchi Dough:
Ingredients:
1 squash roasted, peeled, and mashed
Unbleached all-purpose flour (the weight of the squash * 4)
Salt (the weight of riced potatoes / 100)
1 egg
Procedure:
Cut the squash into halves and oil up the slices
Roast it in the oven at 375 for 45 minutes
Peel the squash
Mash the squash
Take ¼ of the squash and weigh it out
Add unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 3 (or until texture feels right) The dough should be extra soft for this one
Add 25 g of beaten egg
Red Gnocchi Dough:
Ingredients:
1 potato, steamed, peeled, and riced
1 beet
Unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 4
Salt (the weight of riced potatoes / 100)
1 eggs
Parmesan cheese
Salt
Procedure:
Bake the beets in a bowl of water at 375 for 45 minutes
Steam potatoes for appx 45 minutes (until you can stab it and come out clean w/o picking up the potato)
Peel the potatoes and the beets
Use a ricer to shred the potatoes
Add the beets to a food processor with the eggs, cheese, and salt and blend till smooth
Weigh out the potatoes
Add unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 3 (or until texture feels right)
Add the beet mixture
Purple Gnocchi Dough:
Ingredients:
2 purple potatoes, steamed, peeled, and riced
Unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 3
Salt (the weight of riced potatoes / 100)
1 egg
Procedure:
Steam potatoes for appx 45 minutes (until you can stab it and come out clean w/o picking up the potato)
Peel the potatoes
Use a ricer to shred the potatoes
Weigh out the potatoes
Add unbleached all-purpose flour (the weight of riced potatoes / 2.8) * 3 (or until texture feels right)
Add 25 g of beaten egg
Assembly and Sautéing:
Ingredients:
6 Sage leaves
Olive oil
2 cloves of garlic
1 lemon
Unbleached all-purpose flour
2 oyster mushrooms
1 portobello mushroom
7 shimeji mushrooms
2 tablespoons of butter
Parmesan cheese
Procedure:
Cover the table with flour
Roll out the doughs and form long rolls
Press with sushi roller to form grooves
Boil water and salt it
Boil all gnocchis for 2 minutes or until floating at a medium high simmer
Take out gnocchis and rest for at least 5 minutes
Place olive oil in a pan and stir fry the portobello mushrooms for 5 minutes
Then throw in the other mushrooms
Preheat a pan and place in the butter
Lay the sage leaves flat
Smash the garlic and place those in
Once the butter turns brown, take out the leaves and garlic
Place in the different colored gnocchi and let it sit for 5 minutes or till golden brown on one side
Toss in the butter and crumble in the sage leaves
Top with lemon zest and plate
Garnish with fried sage leaves
Grate fresh parmesan on top
Plating Ideas:
Top with fried sage leaf
Grate fresh cheese on top
Take out the garlic after cooking
