Sautéed Mushroom Gnocchi with Chive Emulsion

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Voila! Chef Michael Kloeti for Vermont Life magazine Sautéed Mushroom Gnocchi with Chive Emulsion Photo by Daria Bishop 24
Chef Michael recommends serving the Sautéed Mushroom Gnocchi with Chive Emulsion with Rock Art Brewery’s White Tail Golden Ale, brewed in Morrisville, Vermont. Chef’s Recommendation Chef Michael Kloeti for Vermont Life magazine Sautéed Mushroom Gnocchi with Chive Emulsion Photos by Daria Bishop 25
Page 1 and 2: An original recipe by Chef Michael
Page 3 and 4: Sautéed Mushroom Gnocchi with Chiv
Page 5 and 6: Sautéed Mushroom Gnocchi with Chiv
Page 7 and 8: Step 2 When the potato is cooked, l
Page 9 and 10: Step 4 Photos by Daria Bishop Mix t
Page 11 and 12: Step 6 Cut the dough into pieces ap
Page 13 and 14: Step 8 Gently ease the gnocchi into
Page 15 and 16: Step 10 Prep the mushrooms by remov
Page 17 and 18: Step 12 Deglaze the pan immediately
Page 19 and 20: Remove sauce from heat. Step 14 Add
Page 21 and 22: Return the pan containing the mushr
Page 23: Using a teaspoon, drizzle the mushr
Page 27 and 28: For more information about Michael

Sautéed Mushroom Gnocchi with Chive Emulsion

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