A taste of Luskin at home
Impress your family and guests by making and serving one of our seasonal favorites. Winter is a wonderful time to slow down and enjoy the pleasures of cooking with and for our loved ones. Gnocchi, a pillowy potato pasta rooted in the tradition of Northern Italian cuisine, is perfectly matched with wild mushrooms, many of which are at their peak during the autumn and winter months.
Foraged Mushroom Gnocchi
- 1.4 pounds Idaho potatoes
- 1 large egg (60 grams)
- ½ teaspoon salt
- 1 cup all-purpose flour
- Pre-heat oven to 350°F.
- Peel and cut potatoes in half.
- Roast potatoes in oven for 45 minutes, or until cooked.
- Scoop out potatoes and put through potato presser/ricer.
- Add eggs, salt, and flour to potatoes.
- Mix well with hands or a wooden spoon. Divide mixture into four equal parts. Cover mixture in plastic wrap.
- Place one part of the mixture on a wooden board. Roll into a long cylinder shape and cut in 1/2-inch increments. Repeat until all of the remaining mixture is used.
- Put saucepan of water on high and season with salt.
- Add gnocchi to boiling water.
- Once gnocchi floats, remove from water and chill in ice bath.
- 4 ounces cremini mushrooms
- 4 ounces maitake mushrooms
- 4 ounces long trumpet mushrooms
- 2 ounces Parmesan cheese
Sauté mushrooms in oil until tender and season with salt. Add gnocchi to pan and heat thoroughly. Mix and season with grated Parmesan cheese.
- 4 parsnips
- ½ cup heavy cream
- Salt to taste
Peel parsnips and cut into ½-inch pieces. Add cream and simmer for 30 minutes. Once parsnips are tender, add to blender with heavy cream and purée until smooth. Season with salt, to taste.
Put purée in the center of the bowl and add mushroom and Parmesan cheese.