September 23,2009 at 7:14 PM

Edamame Gnocchi with a Sea Palm and Oyster Mushroom Cream Sauce

Posted by Tech Chef | Posted in Recipes

From the kitchen of Eric Tucker:

Gnocchi

3 Large Yellow Finn Potatoes, Baked
1 Package of Shelled Edamame, Blanched until cooked through, cooled
2/3 cup of all purpose flour, plus more as needed
salt to taste

Sea Palm– Oyster Mushroom Cream Sauce

4 cloves garlic minced
3T extra virgin olive oil
½lb Oyster mushrooms, cut in bite size Pieces
1 c Reconstituted Sea Palm
1t Fresh Oregano
pinch chile flake
½c white wine
2 c cashew cream
vegetable stock as needed
2 c spinach, arugula, blanched chard or greens of choice
Zest of½a lemon
Pinch Nutmeg
Salt and Pepper to taste
Toasted Sea Lettuce or Dulse for Garnish

For Gnocchi

Remove skin from potatoes. Either pass the potatoes and edamame through a potato ricer or mash the potatoes, and puree the edamame in a food processor then combine together in a mixing bowl. Mix potatoes with the edamame. Slowly knead in the flour until you form a soft dough.
Cut off one quarter of the dough and roll into a 1 inch thick rope. Use the remaining dough to make 3 more ropes. Cut each rope into½inch long segments, and pinch the sides of each piece of dough so it looks like a bow tie. Place the finished Gnocchi on a floured pan. Freeze the gnocchi for 1 hour.
Near serving time bring at least 1 gallon of salted water to a boil. Add half of the gnocchi. Cook for 5-6 minutes until gnocchi float to and remain on the surface for 2 minutes. Remove to a plate with a slotted spoon, coat with a little extra virgin olive oil. Repeat.

For the Sauce

Heat a large skillet over medium. Sauté the garlic in the oil for 30 seconds. Add the oyster mushrooms and sauté for 2 minutes add the Sea Palm followed by the oregano and chile flake, sauté for 30 seconds. Deglaze with the white wine, turn heat to low. Add the cashew cream.
Heat until the cashew cream just simmers and thickens. Add the greens through the salt and pepper. Toss with gnocchi and divide among 4 serving plates. Sprinkle with the toasted Sea Lettuce or Dulse if using.


Copyright ©2009 Eric Tucker. All rights reserved.

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