Sautéed Mushroom Gnocchi with Chive Emulsion
Sautéed Mushroom Gnocchi with Chive Emulsion
Sautéed Mushroom Gnocchi with Chive Emulsion
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Step 7<br />
Use a regular fork to roll each<br />
gnocchi one full rotation. After<br />
you’ve done the first the first few,<br />
the back of the fork will become<br />
slightly tacky enabling you to roll<br />
each gnocchi <strong>with</strong> greater ease.<br />
Chef’s Tip: <strong>Gnocchi</strong> freezes very well. To freeze, lay<br />
gnocchi flat in one layer on a cookie sheet, and freeze.<br />
When frozen, transfer gnocchi to freezer bags until<br />
ready to use. Defrost, and start recipe from Step 8.<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 />
Photos by Daria Bishop<br />
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