Wild Mushrooms and Truffle Gnocchi Recipe from Chef Rodney Murillo

Boil potatoes till tender.

Once the ricer is hot, drain, then peel.

Allow to cool, then set aside.

Make a “mountain”, using cooled riced potatoes, on a piece of paper.

Mix flour, Parmesan and salt together.

Make a hole in the mountain’s top and place the eggs inside.

Start by separating the eggs. Next, mix the potato and eggs until they are well combined.

Cover the bowl with a damp cloth or a bowl, and allow it to rest for 30 minutes.

Make 2 feet long rolls of dough about the same size as a quarter.

Reduce into pieces of 1/2 inch.

Dust lightly with flour then places in a container with lots of space.

Cover and freeze until you are ready to cook. The gnocchi can then be placed in ziplock bags once frozen. Gnocchi can be frozen for up to one month.

To Serve

Bring 12 quarts of salted water to a boil. Add frozen gnocchi and cover the pot. Cook until the water boils again.

Cover and cook for 2 minutes or until the Gnocchi start to float.

Strain the gnocchi and add your favourite sauce. Serve immediately in a shallow, warm bowl

10 gnocchi can be served as an appetizer or 20 as the main course.

How to Make Wild Mushroom and Truffle Gnocchi

Place the Saute Pan on Medium Heat. When hot, add olive oil and sliced garlic. Brown lightly.

Toss in Wild Mushrooms.

Turn the heat to medium and cook mushrooms until they are slightly brown. Keep stirring.

Salt & Pepper to your liking. Sprinkle with truffle oil.

Toss Well.

Optional Garnish after Tossing With Gnocchi

You can also add chopped fresh Italian Parsley or Shaved Parmigiano.

Boil potatoes till tender.

Once the ricer is hot, drain, then peel.

Allow to cool, then set aside.

Make a “mountain”, using cooled riced potatoes, on a piece of paper.

Mix flour, Parmesan and salt together.

Make a hole in the top of the mountain, and place the eggs inside.

Start by separating the eggs. Next, mix the potato and eggs until they are well combined.

Cover the bowl with a damp cloth or a bowl, and allow it to rest for 30 minutes.

Make 2 feet long rolls of dough about the same size as a quarter.

Reduce into pieces of 1/2 inch.

Dust lightly with flour then places in a container with lots of space.

Cover and freeze until you are ready to cook. The gnocchi can then be placed in ziplock bags once frozen. Gnocchi can be frozen for up to one month.

To Serve

Bring 12 quarts of salted water to a boil. Add frozen gnocchi and cover the pot. Cook until the water comes back to a boil.

Cover and cook for 2 minutes or until the Gnocchi start to float.

Strain the gnocchi and add your favourite sauce. Serve immediately in a shallow, warm bowl.

10 gnocchi can be served as an appetizer or 20 as the main course.