Small Plate & Saveur: Truffled Gnocchi with Magic Peas and Chanterelle Cream Sauce
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Sniffing out magical tableware and recipe testing for Saveur magazine is a highlight in my culinary career. So, Ladies and Gents, enjoy the worldly recipes that I tested in the Saveur Kitchen, full of featured dishes and tableware galore. Meet the pillowy-soft appetizer, Truffled Gnocchi with Chanterelle Mushrooms and Peas.
Gnocchi Ingredients
1 lb. russet potatoes (about 2), unpeeled
1 1⁄4 cup flour, plus more for dusting
3⁄4 tsp. kosher salt
1 TBSP. truffle oil
1 egg, beaten
Chanterelle and Peas Cream Sauce Ingredient
2 TBSP. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
Get the full Truffled Gnocchi recipe at Saveur.com
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Sound like a pretty cool gig! I love finding new and different pieces for my kitchen. And the gnocchi sounds amazing!