Recipe courtesy of Chef Nick Nutting of Wolf in the Fog.
ingredients
Gnocchi
Garnishes & Assembly
directions
Bake potatoes in oven at 375ºF (190ºC) for 90 minutes to 2 hours until soft.
Rice the potatoes into a medium-sized mixing bowl using a potato ricer (or mash really well if you don’t have a ricer).
Form a well in the centre of the processed potato and combine carotene and egg while the mixture is hot. Mix gently until evenly coloured throughout.
Fold in flour and mix gently until a soft (but workable) dough is formed.
Form gnocchi by rolling dough into a ½-inch (1cm) thick log and cutting into 1-inch (2.5-cm) cylinders. Blanch the gnocchi in salted water until they float, then leave them floating for another 30 seconds. Reserve on an oiled tray.
*To make carotene, juice fresh carrots (you need about 8½ cups, or two litres, of juice). Put juice in a tall pot with a squeeze of lemon juice and bring to a low simmer. The carotene will separate from the clear liquid. Strain through a coffee filter to capture it. Though not ideal, you can do this with store-bought carrot juice.
To finish, melt 2 Tbsp (30 mL) unsalted butter in a sauté pan. Add gnocchi and cook until golden. Add sautéed wild mushrooms, pre-roasted carrots and onions.
Top with Gouda cheese and gratinée under the broiler. Garnish with celery leaves and chives.