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Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
Brunch, Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice
Potato gnocchi browned in butter and served with a creamy Marsala mushroom sauce. Arugula pesto adds a fresh, peppery note, while pancetta chips add crunch.
While cooking the gnocchis, it is absolutely crucial that the water temperature remains high, hot and nearly boiling all the time. Cook a small portion of gnocchis at a time to get the proper texture and cooking at the end.
Allow excess moisture to evaporate from the potatoes and handle the dough as little as possible to keep the gnocchi tender. Add the pancetta just before serving to keep it crisp.
Ingredients
Recipe for 12 tapasGnocchis
Marsala
Pistou
Pancetta chips
- Butter
- Salt and pepper
Preparation time: 45 min
Preheat your Oven at 400 °F
-
Mise en place
Wash the potatoes and leave the skins on. Peel and finely chop the shallots. Peel the garlic, finely chop the clove for the sauce and crush the two cloves for the pesto.
Clean the mushrooms, remove the tough shiitake stems and cut the mushrooms into small pieces. Grate the Parmesan and strip the thyme leaves from the stem.
-
Pancetta chips
Arrange the pancetta slices in a single layer on a baking sheet lined with parchment paper. Cover with a second sheet of parchment, then another baking sheet to keep the slices flat.
Bake for 10 to 15 minutes, depending on the thickness of the slices, until golden. Check after 10 minutes and continue baking if needed.
Drain on paper towels and leave to cool: the slices will crisp up as they cool. Keep in a dry place until plating.
-
Gnocchis
Place the whole, unpeeled potatoes in cold salted water. Bring to a simmer and cook for 30 to 40 minutes, until the tip of a knife slides through easily.
Drain, peel while hot and pass the potatoes through a potato ricer or food mill. Spread out the mashed potatoes and allow to cool slightly so the steam can escape. Do not use a food processor.
Add the egg yolk, nutmeg, salt and pepper to the potatoes. Gradually incorporate the flour; you may not need it all. Work briefly to form a soft dough that holds together and is still slightly sticky.
Cook a small piece of dough in simmering salted water to check that it holds together. If it falls apart, work a little more flour into the dough.
On a floured work surface, roll the dough into ropes 1 to 2 cm in diameter. Cut into 2 cm pieces, roll over the back of a fork to create ridges and place on a floured baking sheet.
Cook the gnocchi in small batches in a large pot of simmering salted water. Once they rise to the surface, cook for approximately 30 seconds, then remove with a slotted spoon. Drain on a baking sheet in a single layer.
-
Marsala
Melt the butter in a large frying pan. Add the mushrooms and cook until their moisture has evaporated and they are lightly browned.
Add the shallots, garlic and thyme. Cook for a few minutes, then deglaze with the Marsala. Reduce by approximately two thirds.
Add the cream and simmer until the sauce is thick enough to coat the back of a spoon. Stir in the mustard, taste and adjust the seasoning. Keep warm over very low heat.
-
Pistou
Combine the arugula, pine nuts, garlic, Parmesan, olive oil and ice cubes in a food processor. Pulse until smooth. Taste, adjust the seasoning and refrigerate.
-
Plating
Melt the butter reserved for the gnocchi in a large, hot frying pan. Brown the gnocchi in a single layer, working in batches if necessary. Add the Marsala and mushroom sauce, then toss gently to coat.
Divide the gnocchi and sauce among 12 small shallow bowls. Add a few spoonfuls of arugula pesto and finish each portion with a pancetta crisp just before serving. Serve immediately.
Official partners
While cooking the gnocchis, it is absolutely crucial that the water temperature remains high, hot and nearly boiling all the time. Cook a small portion of gnocchis at a time to get the proper texture and cooking at the end.
Allow excess moisture to evaporate from the potatoes and handle the dough as little as possible to keep the gnocchi tender. Add the pancetta just before serving to keep it crisp.
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CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Floating islands with pink pralines and salted butter caramel |
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Mamma Mia! Fresh pasta and gnocchi, presented by Bertazzoni! A glass of Italian wine or Prosecco offered!
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AUTHENTICITY OF HOMEMADE
Mamma Mia! Fresh pasta and gnocchi, presented by Bertazzoni! A glass of Italian wine or Prosecco offered!
- Cavatelli, sage butter and Parmesan |
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
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- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Fresh mango tiramisu with lime biscuit cuillère |
- Broccoli cream soup, bacon, pickles oignons, radish petals, soft boiled egg, young shoots and olive oil croutons |
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
CHIC MENU WITH WINE PAIRINGS
Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Floating islands with pink pralines and salted butter caramel |
AUTHENTICITY OF HOMEMADE
Mamma Mia! Fresh pasta and gnocchi, presented by Bertazzoni! A glass of Italian wine or Prosecco offered!
- Cavatelli, sage butter and Parmesan |
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
AUTHENTICITY OF HOMEMADE
Mamma Mia! Fresh pasta and gnocchi, presented by Bertazzoni! A glass of Italian wine or Prosecco offered!
- Cavatelli, sage butter and Parmesan |
- Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
- Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
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