Sautéed Mushroom Gnocchi with Chive Emulsion

An original recipe by Chef Michael Kloeti 

Sautéed Mushroom Gnocchi with Chive Emulsion 

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Master Recipe: 

Gnocchi 

Photo by Daria Bishop 

Sautéed Mushroom Gnocchi 

with Chive Emulsion 

Yield: 6 portions 

Gnocchi Ingredients 

1 qt. water (in which to boil potato) 

1 Tbsp. salt (to add to the boiling water for the potato) 

1 (10 oz) Russet potato, medium, peeled 

½ cup all-purpose flour 

salt & fresh ground black pepper to taste 

1 pinch freshly grated nutmeg 

1 egg yolk (organic egg please!) 

2 Tbsps. unsalted butter, melted 

3 qts. water (in which to cook the gnocchi) 

3 Tbsps. salt (to add to the water to simmer the gnocchi) 

1 Tbsp. vegetable oil 

Chef Michael Kloeti for Vermont Life magazine 


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Gnocchi Method 

In a large pot, combine 1 quart of water and 1 tablespoon of salt. 

Add the whole, peeled potato to the water and bring to a boil, 

cooking until very tender. 

In another large pot (4+ quarts) combine 3 quarts of water with 3 

tablespoons of salt. Bring to a boil. 

Drain potato in a colander, and let it sit in the colander to dry for 

several minutes. Process potato through a food mill, or mash to get 

all the lumps out. 

Fold in remaining ingredients to make a smooth, dry dough. Roll 

dough into a rope about 1/2 inch thick. Cut rope into 1/2 inch 

pieces. 

Drop gnocchi into salted boiling water until pieces rise to the top of 

the water--about 2 minutes. 

Drop in cold water to stop the cooking process, then drain in a 

colander. 

Toss with vegetable oil. Store in the refrigerator until ready to use. 




Gnocchi 

(continued...) 


3




Chive Emulsion Ingredients 

1 tsp unsalted butter 

2 Tbsps. shallots, chopped 

¼ cup white wine 

1 cup heavy cream 

¼ lb. fresh chives, roughly chopped 

salt & freshly ground pepper to taste 

Chive Emulsion Method 

In a heavy-bottomed sauté pan, sweat shallots in 

butter over medium-high heat until translucent. 

Add wine and cook until the liquid is reduced by 

half. 

Add cream and cook until the liquid is again 

reduced by half. 

Add chives, salt and pepper. Blend until completely 

emulsified. 

Strain through a fine strainer. Adjust seasoning 

with salt and pepper to taste. Keep warm until you 

serve it. 


Chive Emulsion 


Chef Michael Kloeti for 

Vermont Life magazine 

Sautéed Mushroom 

Gnocchi with Chive 

Emulsion 

4




Mushroom Sauté & Plate 

Composition Ingredients 

Reserved gnocchi 

3 Tbsps. unsalted butter 

1 lb. mushroom mix (Use oyster, 

portobello & shiitake 

mushrooms or your 

favorite wild!) 

½ Tbsp. garlic, chopped 

1 Tbsp. shallot, chopped 

3 oz. chicken stock 

4 Tbsps. black truffle butter 

Salt & fresh ground black pepper to 

taste 

Reserved chive emulsion sauce 

2 Tbsps fresh chives, chopped 




Gnocchi with Chive 

Emulsion 


Mushroom Sauté & Final Plating 

Mushroom Sauté & Plate Composition Method 

Sauté gnocchi in whole butter until browned. 

In a separate sauté pan, sauté mushrooms in butter 

until softened, about 6 or 7 minutes. 

Add garlic and shallots, sauté for 30 more seconds, until 

just cooked through. 

Transfer the sautéed gnocchi to the sauté pan 

containing the mushroom mix. 

Deglaze the hot sauté pan with chicken stock. 

Mound with truffle butter, cook until thickened. Adjust 

seasoning with salt and pepper. 

Serve sautéed mushrooms and gnocchi drizzled with 

chive sauce. Garnish with chopped chives. 

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Photos by 

Daria Bishop 

Step 1 

Boil the peeled potato in a pot of 

boiling, salted water. Check for 

doneness after 25 minutes by 

spearing the potato with a fork. If it 

feels like an apple, it’s not done yet. If 

it feels like the tines go through the 

potato “like butter,” it’s done. 

While potatoes are boiling, place 

flour, salt, black pepper and freshly 

grated nutmeg into a medium-sized 

bowl. Set aside 



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Step 2 

When the potato is cooked, let it sit in a 

strainer for a minute or two then run it 

through a food mill. Work with the potato 

while it is still hot! 

Tip: If you don’t have a 

food mill, use a potato 

masher, or even a fork 

to break up the potato 

and make it as fine as 

you can--but it will 

change the texture. Do 

NOT us a hand mixer, it 

will ruin the consistency 

of the potato for this 

recipe. 




Gnocchi with 


Photos by Daria Bishop 

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Step 3 



Scrape the potato into the reserved 

dry ingredient mixture. 

Add the egg yolk. 

Add the melted butter. 

Chef’s Tip: Try to 

handle the potato 

mixture as little as 

possible; it will help 

the gnocchi have 

light and non gluey in 

texture... Think of 

gnocchi dough as you 

would pie dough, do 

not overwork it! 


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Step 4 


Mix the gnocchi dough with your 

hands. Work quickly to combine 

ingredients to form a ball, being mindful 

not to overwork the dough. 



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Slice the dough in half. 

Step 5 

Sprinkle a light dusting of flour on your 

work surface, and taking one half of the 

dough, roll it out into a ½ inch rope. 

Chef MIchael says: “Do it just the way 

you would with play-dough.” 




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Step 6 

Cut the dough into pieces approximately 

one-half inch each. 




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Step 7 

Use a regular fork to roll each 

gnocchi one full rotation. After 

you’ve done the first the first few, 

the back of the fork will become 

slightly tacky enabling you to roll 

each gnocchi with greater ease. 

Chef’s Tip: Gnocchi freezes very well. To freeze, lay 

gnocchi flat in one layer on a cookie sheet, and freeze. 

When frozen, transfer gnocchi to freezer bags until 

ready to use. Defrost, and start recipe from Step 8. 




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Step 8 

Gently ease the gnocchi into a pot of boiling salted water. Simmer 

over high heat until the gnocchi float to the top--about two minutes. 

Chef’s Tip: Leave the gnocchi in the boiling water for about 

15 seconds after they rise to the top of the pot to make 

sure that the gnocchi are cooked through and not doughy. 

Chef Michael Kloeti for Vermont 

Life magazine 



Using a small hand strainer, or slotted 

spoon, transfer the gnocchi to a bowl 

filled half way with ice water. This stops 

the gnocchi from cooking any further 

ensuring the correct texture. 


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Step 9 




Melt butter in a heavy- 

bottomed sauté pan 

over medium-high heat. 

Remove gnocchi from 

the ice bath. Drain well. 

Sauté the gnocchi in 

butter until browned-- 

shimmying the pan to 

move the gnocchi 

around so they don’t 

stick. 

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Step 10 

Prep the mushrooms by removing the 

stems from the caps with a knife. 

Gently rip the mushroom flesh into 

bite-sized pieces. 

Set mushrooms aside 




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Step 11 

Chop the shallots. Slice the garlic. Set aside. 

Melt butter in another large, heavy-bottomed sauté pan over 

medium-high heat. Add the mushrooms to the pan and sauté 

for six to seven minutes until the mushrooms are soft. Flip the 

mushrooms around the pan by “tossing” the pan, and gently 

nudging with a sauce spoon. 

Add the shallots and garlic and sauté 

an additional 10 to 15 seconds. 

Move the sautéed gnocchi from its 

pan into the pan with the 

mushroom mixture. 




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Step 12 

Deglaze the pan immediately with chicken 

stock to get all the flavors off the bottom of 

the pan. 

Shake the pan over the heat to loosen up 

ingredients that might be stuck to the bottom. 

Add the truffle butter. Allow mixture to 

thicken slightly over the heat. 

Remove from heat. Season to taste with salt and 

freshly ground black pepper. Leaving the 

gnocchi/mushroom mixture in the pan, set aside. 




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Step 13 

To start chive emulsion, slice 

shallots and roughly chop the 

fresh chives. 

In a small sauce pan, sweat 

the shallots over mediumhigh 

heat until translucent, 

about one minute. 

Add the wine. Add the 

cream in a steady slow 

stream. Season with salt and 

freshly ground pepper. Bring 

the mixture to a boil. 






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Remove sauce from heat. 

Step 14 

Add in roughly chopped chives. 

Immediately transfer mixture to a food 

processor (a hand blender or standing 

blender can also do the job). 

Let the blender run for several 

minutes, until the chives are completely 

emulsified. During this recipe 

demonstration, Chef Michael let the 

Cuisinart run for about ten minutes. 




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Step 15 

Set a small strainer over a bowl. 

Pour the chive emulsion into the 

strainer. 

The emulsion sauce in the bowl is 

now ready. Set aside. 




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Return the pan 

containing the 

mushroom/gnocchi 

mixture to the 

stove over mediumhigh 

heat. 

Spoon the liquid 

sauce from the pan 

over the 

mushrooms and 

gnocchi. Cook for 

about 2 minutes 

moving the pan 

constantly. 

Step 16 




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Pile a 

mound of 

the 

mushroom/ 

gnocchi 

mixture 

onto the 

center of 

the plate. 

Step 17 




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Using a 

teaspoon, 

drizzle the 

mushroom 

gnocchi 

mixture 

with the 

warm chive 

emulsion. 

Garnish 

with fresh 

chive. 

Step 18 




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Voila! 




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Chef Michael 

recommends 

serving the 

Sautéed 

Mushroom 

Gnocchi with 


with 

Rock Art 

Brewery’s White 

Tail Golden Ale, 

brewed in 

Morrisville, 

Vermont. 

Chef’s Recommendation 






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Vermont Ingredient Notes 

When Chef Michael and his team of chefs have not foraged on their own for 

mushrooms used at Michael’s on the Hill, they turn to Wild Gourmet Food to find 

fresh, local wild mushrooms. 

For more information, visit wildgourmetfood.com 

For more information about Rock 

Art Brewery, visit: 

rockartbrewery.com 

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For more information about 

Michael’s on the Hill visit: 

www.michaelsonthehill.com 

For more information about 

Vermont Life magazine visit: 

VermontLife.com 

Step-by-Step Slideshow Presentation 

by Marcelle Langan DiFalco 

Vermont Creative Initiatives Project Creative Director 

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thank you. 

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Sautéed Mushroom Gnocchi with Chive Emulsion

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