Truffled Gnocchi with Peas and Chanterelles
These pillow-soft gnocchi come from Boston's Sportello.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food mill
- Potato ricer
- Rolling pin
- Fork
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Baking sheet
- Parchment paper
- Kitchen towel
- Slotted spoon
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Refrigerator
Ingredients
- 1 lb. russet potatoes (about 2), unpeeled
- 1 1⁄4 cups flour, plus more for dusting
- 3⁄4 tsp. kosher salt
- 1 tbsp. truffle oil
- 1 egg, beaten
- 2 tbsp. extra-virgin olive oil
- 10 oz. mushrooms, preferably chanterelles, roughly chopped
- 2 cups heavy cream
- 3⁄4 cup peas, fresh or frozen
- 2 tsp. finely chopped fresh thyme
- Kosher salt
- freshly ground black pepper
- 1 tbsp. finely chopped chives
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