Sautéed Mushroom Gnocchi with Chive Emulsion
Sautéed Mushroom Gnocchi with Chive Emulsion
Sautéed Mushroom Gnocchi with Chive Emulsion
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Slice the dough in half.<br />
Step 5<br />
Sprinkle a light dusting of flour on your<br />
work surface, and taking one half of the<br />
dough, roll it out into a ½ inch rope.<br />
Chef MIchael says: “Do it just the way<br />
you would <strong>with</strong> play-dough.”<br />
Photos by Daria Bishop<br />
Chef Michael Kloeti for Vermont Life magazine<br />
<strong>Sautéed</strong> <strong>Mushroom</strong> <strong>Gnocchi</strong> <strong>with</strong> <strong>Chive</strong> <strong>Emulsion</strong><br />
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