Gnocchi with Chicken of the Woods Mushrooms and Lemon Cream
Potato gnocchi with chicken of the woods in a lemon cream sauce.
Potato ricer, gnocchi board
1lbgnocchicooked (see note)
Kosher saltto taste
6ozfreshtender chicken of the woods mushrooms, sliced into ¼ inch pieces
A few scrapes fresh lemon zest
Fresh lemon juiceto taste, about 2 teaspoons
Fresh grated parmesanto taste
2tablespoonssliced wild garlicshallots, green garlic, or garlic scapes
Chive flowersto garnish (optional)
Wood sorrel leavesto garnish (optional)
¼cupdry white wine
Sweat the chicken of the woods in half the butter, then add the wild garlic or other allium and cook for about 30 seconds, just until they turn bright green.
Add the wine and cook for a minute, then add the cream and gnocchi, bring to a simmer, and cook until the sauce coats the back of a spoon. Meanwhile, season the sauce to taste with salt, pepper, and lemon zest.
Finally, finish the sauce with the lemon juice to taste, and swirl in the butter.
Finally a small amount of parmesan off the heat, tossing to mix, then divide between preheated serving bowls, garnishing with the chive flowers and sorrel, if using.
Par-cooking gnocchi is my preferred way of making them, just cook in rapidly boiling water, drain and toss with a bit of oil up to an hour or two before serving.