Ingredients
- 2 large russet potatoes, unpeeled
- 2/3 cup buckwheat flour
- 1 cup all-purpose flour
- salt & pepper
- 1 egg beaten
- 6 ozs small to medium morels, cleaned
- 2 tbsps butter
- 1/4 cup freshly grated horseradish
Directions
Cook potatoes in salted boiling water, drain and let sit for 10 minutes, peel and pass through a food mill. Kneed into dough, working with half the dough at a time, roll out the dough into a rope about 1/2 inch in diameter, and cut into the desired shape.
Boil gnocchi for 1-2 minutes until floating. Drain well. Sauté morels in butter and horseradish until soft and golden. Add to the gnocchi and toss together.
Serve with a good balsamic drizzle and parmesan.
Compliments from Chef Tara.
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