3 large russet potatoes peeled and quartered
1 egg
1/2 cup chestnut flour
1 cup all-purpose flour
1 stick of butter
2 cups fresh chanterelles
2 whole shallots, peeled and minced
1 cup chicken stock
4 sprigs of fresh thyme
2 tablespoons crème fraîche
salt and pepper
. For gnocchi: Boil potatoes with 2 tablespoons salt until tender. Drain and push the potatoes through a ricer.
2. Place cooled potatoes on a floured surface. Make a well in the center and add beaten egg and some salt, then sprinkle with both kinds of flour. With hands, knead flour and egg into potatoes.
3. Portion dough into four parts and roll each into a rope three-quarters of an inch wide. Cut into half-inch sections and roll each piece into a ball. Use fork to make indentations. Freeze until ready to cook.
4. For the sauce: Over medium heat, add butter and sauté chanterelles until tender. Add shallots and chicken stock and reduce to three-quarters of a cup. Add the thyme and crème fraîche and serve over boiled gnocchi.
Posted: 3/8/2009 10:05:55 PM