BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

GNOCCHI WITH WILD MUSHROOMS (MORELS if you can get them), ENGLISH PEAS AND ASPARAGUS SAUTE

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This entire dish is inspired by SPRING! Gnocchi in this style is so much lighter than the pasta-dumplings with the same name, and the vegetables are the best sign of early spring. Also vegetarian if you skip the bacon.

Ingredients:

  • 4 cups milk

  • 1 Tablespoon butter
  • 1 cup fine semolina
  • 1 teaspoon sea salt
  • To Taste ground pepper, ground coriander and nutmeg
  • 2 egg yolks
  • ½ cup parmesan cheese, grated
  • 4 ounce butter, melted

Method:

Combine milk with 1 TB butter in heavy sauce pan and bring to a high simmer; remove from heat and pour in semolina in a steady stream, stirring constantly with a wooden spoon; add salt, pepper, coriander and nutmeg to taste; return to heat and stir constantly until bubbling; reduce heat to low and cook for approximately 5 minutes – semolina should be thick enough to stand the spoon upright; remove from heat and add yolks and half the Parmesan; remove to greased pan and spread to desired thickness; place in refrigerator until cooled and firm; cut desired shapes and place in greased oven proof serving dish; drizzle with butter and top with remaining cheese; bake at 375ºF for approximately 20 minutes or until gnocchi are golden and bubbly; remove to serving plates and hold warm.

SPRING MUSHROOMS AND VEGETABLES



Ingredients:

  • 1 Tablespoons EVOO

  • 1 shallot, minced
  • 2 cloves garlic, sliced
  • ½ cup morels, chopped or other wild mushroom
  • ½ cup asparagus, blanched, sliced
  • ½ cup peas, blanched    ½ cup white wine
  • 2 Tablespoons salted butter, diced, cold

    1 cup cream , reduced by half, held warm

    1 cup arugula

  • 4 pieces pancetta or bacon crisped
  • 2 ounce ricotta salada cheese

Method:

Place oil in a heated, medium sauté pan; add shallots and garlic, cooking until aromatic; add wine and cook to reduce liquid in pan by half; add asparagus, cooking to heat through; add peas and reduced cream; place mixture over gnocchi and finish plate with fresh arugula and crisped pancetta, followed by a few shavings of the cheese.




TO RECIPES

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