Sautéed Mushroom Gnocchi with Chive Emulsion

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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 Chef Michael Kloeti for Vermont Life magazine Sautéed Mushroom Gnocchi with Chive Emulsion 6
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. Chef Michael Kloeti for Vermont Life magazine Sautéed Mushroom Gnocchi with Chive Emulsion Photos by Daria Bishop 7
Page 1 and 2: An original recipe by Chef Michael
Page 3 and 4: Sautéed Mushroom Gnocchi with Chiv
Page 5: Sautéed Mushroom Gnocchi with Chiv
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 and 24: Using a teaspoon, drizzle the mushr
Page 25 and 26: Chef Michael recommends serving the
Page 27 and 28: For more information about Michael

Sautéed Mushroom Gnocchi with Chive Emulsion

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