Buckwheat Gnocchi with Morels
Recipe Date:
March 8, 2025
Serving Size:
6
Cook Time:
01:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
This Buckwheat Gnocchi with Morels brings a rustic twist to a classic dish. Light yet hearty gnocchi made with nutrient-rich buckwheat flour pairs beautifully with the deep, umami flavors of wild morel mushrooms. Tossed in a luscious, buttery sauce, this dish is the perfect balance of comfort and sophistication.
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 food mill. Kneed into dough, working with half the dough at a time, roll out dough into rope about 1/2 inch in diameter, and cut into desired shape.
Boil gnocchi for 1-2 minutes until floating. Drain well. Sautee morels in butter and horseradish until soft and golden. Add to gnocchi and toss together.
Serve with a good balsamic drizzle and parmesan.
Compliments from Chef Tara.
