At a Glance
- Prep Method: null
- Ready Time:
Recipe By: Jason Apfelbaum
Ingredients
- 1/2 pound purple Peruvian potatoes
- 1 cup all purpose flour
- 1 teaspoon salt
- 2 egg yolks
- 3 ounces MouCo Colorouge Camembert cheese
- 3 tablespoons unsalted butter
- 1/2 tablespoon dry tarragon
- 1 cup wild mushroom
- 1/4 cup oven roasted tomatoes
Preparation
1. bake potatoes at 375 degrees F for 45 min or until soft.
2. peel potatoes and move potatoes through a vegetable mill.
3. In a large mixing bowl add warm potatoes, egg yolks, 1 tablespoon of salt and slowly incorporate flour mixing gently but firm until there is not tackiness left in the dough. Shape the dough into a 1/2 inch thick and about a 4 inch by 6 inch block.
4. Cut dough into 1/2 inch thick pieces and roll out into a rope like structure about a 1/2 inch thick into a little bit of flour on the board. Cut pieces of dough after in a long strand into 1 inch pieces
5. Take a Gnocchi paddle and roll out dough on paddle forming Gnocchi with your thumb.
6. In a pot of boiling salt water drop gnocchi into water until they float, which is about a minute of cooking, then pull the pasta out and place in an ice bath.
Sauce
1. Slowly melt butter in a sauté pan and add the mushrooms and the tarragon.
2. Add the Mouco Colorouge Cheese and melt cheese into butter with a little help using a rubber scraper. Do not allow butter to separate otherwise the sauce will not come out creamy and stable. Salt and Pepper to taste.
3. Garnish with extra cheese and oven roasted tomatoes.
