Sautéed Mushroom Gnocchi with Chive Emulsion

Step 3
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Scrape the potato into the reserved
dry ingredient mixture.
Add the egg yolk.
Add the melted butter.
Chef’s Tip: Try to
handle the potato
mixture as little as
possible; it will help
the gnocchi have
light and non gluey in
texture... Think of
gnocchi dough as you
would pie dough, do
not overwork it!
Photos by Daria Bishop
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