Thunder Oak Gnocchi with Exotic Mushrooms

Ingredients

Yield:

6 portions

• • 250gr water
  • 2 whole eggs
  • 100gr Thunder Oak gouda
  • 5gr salt
  • 200gr of mixed Ontario mushrooms
  • 100 ml Chicken stock
  • 20gr Shallot fine chopped
  • 30gr whole butter
  • 2 Sprigs of fresh thyme
  • 20 ml Vegetable oil

Preparation

Difficulty:

Medium

Time:

45 Minutes

Total Time:

 

1. 1. Place a large pot filled ¾ of water and salted (salty like the sea) let come to a boil, tie a string on both handles of the pot so that it is tight across the top of the pot. Take a small portion of the gouda and place in the freezer for garnish later.
   2. In a med. Sauce pot add 75gr butter and water let come to a simmer, remove from the heat and add flour and salt, place back on low heat and stir until smooth once it is smooth add one egg in at time (make sure the mix is not to hot, do not let the eggs cook) Shred gouda into mix and incorporate until smooth. Place mix in a piping bag and let cool to room temp.
   3. Over top of the pot of boiling water and using the tight string to take the piping bag back and forth squeezing a little mix at a time allowing the little dumplings to uniformly fall into the water. Once they rise to the top remove from the water and shock in ice water remove toss with oil.
   4. In a med non-stick sauté pan add oil on high heat; add mushrooms, shallots and sauté for 1 min. Then, add your gnocchi to the pan once gnocchi has a nice caramelized out-side.
   5. To the gnocchi mix, add your chicken stock, thyme and let the stock fully envelop the gnocchi and mushrooms add your butter to emulsify everything together season with salt and fresh ground pepper.
   6. Place your gnocchi on a plate, remove your gouda from the freezer and using a rasp grate over top of your hot gnocchi. Serve immediately.