As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.
Makes 4 to 6 servings
- 1# rio grande russets, boiled and riced
- 2 eggs
- 1/4 teaspoons freshly grated nutmeg
- 1 teaspoon each white pepper and salt
- 2 C Bluebird Grain Farms emmer flour
- By hand, stir together the potatoes, emmer flour, nutmeg, salt and pepper. Stir in the eggs and mix until well blended.
- The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.
- Bring a large stockpot of salted water to the boil. Roll portions of the dough into long strands about 1 inch wide, and using a bench cutter or knife cut into 1 inch pieces. Drop them into the boiling water.
- Cook until the gnocchi float to the surface, 1 to 2 minutes. As soon as the gnocchi are cooked, remove them with a slotted spoon.
- 1 recipe gnocchi, see above
- 3 oz butter, unsalted
- 4 oz chanterelles
- 1 leek, julienned
- 1 small bunch kale, torn into smaller leaves
Heat a sauté pan over medium high heat. Add the butter and heat until just golden and a little foamy. Add gnocchi and toss lightly to coat with butter. Add chanterelles, leeks and kale. Combine all ingredients and sauté until all ingredients are slightly softened and butter is beginning to brown. Season with salt and pepper to taste.