Sautéed Mushroom Gnocchi with Chive Emulsion
Sautéed Mushroom Gnocchi with Chive Emulsion
Sautéed Mushroom Gnocchi with Chive Emulsion
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<strong>Sautéed</strong> <strong>Mushroom</strong> <strong>Gnocchi</strong><br />
<strong>with</strong> <strong>Chive</strong> <strong>Emulsion</strong><br />
Yield: 6 portions<br />
<strong>Chive</strong> <strong>Emulsion</strong> Ingredients<br />
1 tsp unsalted butter<br />
2 Tbsps. shallots, chopped<br />
¼ cup white wine<br />
1 cup heavy cream<br />
¼ lb. fresh chives, roughly chopped<br />
salt & freshly ground pepper to taste<br />
<strong>Chive</strong> <strong>Emulsion</strong> Method<br />
In a heavy-bottomed sauté pan, sweat shallots in<br />
butter over medium-high heat until translucent.<br />
Add wine and cook until the liquid is reduced by<br />
half.<br />
Add cream and cook until the liquid is again<br />
reduced by half.<br />
Add chives, salt and pepper. Blend until completely<br />
emulsified.<br />
Strain through a fine strainer. Adjust seasoning<br />
<strong>with</strong> salt and pepper to taste. Keep warm until you<br />
serve it.<br />
Master Recipe:<br />
<strong>Chive</strong> <strong>Emulsion</strong><br />
Photo by Daria Bishop<br />
Chef Michael Kloeti for<br />
Vermont Life magazine<br />
<strong>Sautéed</strong> <strong>Mushroom</strong><br />
<strong>Gnocchi</strong> <strong>with</strong> <strong>Chive</strong><br />
<strong>Emulsion</strong><br />
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