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Recipes

Pâte à Choux Gnocchi

etoile Restaurant Chef Perry Hoffman invites you to enjoy a warming winter meal. As the rains moves in bringing back our beloved mushroom season gather your companions for a dinner party, pop open a bottle of bubbles and make a feast. The delicate pea flavors in this Gnocchi mesh with delectable chanterelle mushrooms perfect for our Reserve Brut or our Reserve Pinot Noir.

 

etoile Restaurant Chef Perry Hoffman invites you to enjoy a warming winter meal. As the rains moves in bringing back our beloved mushroom season gather your companions for a dinner party, pop open a bottle of bubbles and make a feast. The delicate pea flavors in this Gnocchi mesh with delectable chanterelle mushrooms perfect for our Reserve Brut or our Reserve Pinot Noir.

Pâte à Choux Gnocchi

For the pâte à choux:
1 cup water
½ stick unsalted butter
185 grams type “00” flour
30 grams cake flour
2 teaspoon salt
3 tablespoons Parmesan cheese, grated
⅛ teaspoon grated nutmeg
3 large eggs

Procedure: Combine the water, nutmeg, butter and salt in a saucepan and heat until the butter melts and the mixture boils. Remove the pan from the heat and add the flour all at once. Beat until a thick mixture forms. Stir over low heat until the mixture pulls away from the pan and the mixture dries a bit. Cool slightly. (If you don’t cool the mixture, the eggs will scramble when you add them.) Transfer dough mixture to a mixer with a whisk attachment. Add the parmesan cheese, then whisk in the eggs, one at a time, beating until thoroughly blended after each addition.

For the gnocchi:
Bring a pot of salted water to almost a boil (180°F). Also prepare an ice water bath. Using a pastry bag fitted with a large plain tip, fill the bag with the gnocchi dough. Press the dough out and cut it off at the tip using a paring knife, making small rectangular gnocchi. Poach the gnocchi in the water for about 3 minutes. When they are cooked, they will float to the surface. Carefully lift the gnocchi out with a slotted spoon and gently drop them in a bowl of iced water to cool. They will sink to the bottom of the bowl when cool. Drain and use right away, or refrigerate for later use.

Vegetables:
1 tablespoon grapeseed oil
1/4 cup vegetable stock
2 tablespoons butter
½ pound small sunchokes (skin on, scrubbed and rinsed well, cut in half if needed)
1 pound chanterelle mushrooms
20 each small red pearl onions (peeled)
Large handful pea leaves (washed)
Salt to taste

Procedure: In a large sauté pan over medium heat add grapeseed oil, sunchokes and pearl onions, sauté on low for about 30 minutes or until soft. Add mushrooms and cook for 2 minutes, add pea leaves, veg stock, and butter. Season with salt to taste.

Garnish:
Large handful of pea shoots
1 orange (zested using microplane)
2 stalks of celery hearts (pick the leaves, discard stems)
Foraged greens (optional)

To assemble: In a large sauté pan add 3 tablespoons of vegetable stock and 3 tablespoons butter, place over low heat. Add precooked gnocchi to vegetable stock/butter mixture. Heat gnocchi for about 2 min. Season to taste. In bowls divide the vegetables, divide the gnocchi over the top of the vegetables. Garnish with pea shoot, celery leaves, foraged edible greens and maldon salt. Microplane orange zest over the top of each dish to finish. Serves 6


Reserve Brut

Reserve Pinot Noir, Carneros