Anyone who has dined at the lodge, particularly at Rapids Grill, is familiar with our gnocchi, which is a classic dish in the culinary world. Our former chef created the lodge’s version more than a decade ago and it has been carried into the present because returning guests love it.
Enjoy these pillows of love.
The exact science of gnocchi making is best left to Italian grandmothers, says our chef, Cody Sayers. But if you practice a few times, he says it’s relatively easy. Here’s Cody’s recipe.
Ricer, serrated knife, sharp kitchen knife, large spoon, dough cutter
1.5 kg (4 pounds) Yukon Gold Potatoes
400 grams (1.7 cups) flour
2 large egg yolks
Making the gnocchi
- Place washed unpeeled potatoes on a bed of course salt in a roasting dish and roast for 1.5 – 2 hours @ 375.
- Remove from oven, cut potatoes in half lengthwise, spoon out potato into ricer and spread riced potato evenly onto work surface.
- Add egg yolks evenly over entirety of riced potato. Flick egg over potato using spatula or fork.
- Add 3/4 of flour evenly onto potato. Using dough cutter, cut flour into potato egg mixture. Add remaining flour and “scrunch” mixture together using fingers. Work into a ball without over kneading.
- Hand roll dough into large log. Using dough cutter, cut log into 4 – 5 pieces.
- Roll dough pieces into long uniform logs to your preferred thickness. Repeat until all dough pieces have been rolled out. Use light pressure in a winged outward motion with hands when rolling dough.
- Using sharp kitchen knife, cut logs into preferred gnocchi size. Lightly dust with flour.
- Add to boiling salted water. Cook for an additional minute after the gnocchi has risen to the surface.
- Drain, put onto pan with oiled parchment paper and cool or remove gnocchi from water and put directly into ice bath, drain and oil.
1 stick unsalted butter
100 grams (1/2 cup) honey
100 grams (1/2 cup) grainy mustard
Medium stock pot, whisk, cutting board, knife
- Add honey and mustard to pot and bring to simmer using medium heat. Stir occasionally
- Cube stick of cold butter. Add a few pieces of cold cubed butter to honey mustard and whisk constantly. Repeat until butter is gone and sauce is fully emulsified. Take off heat and let cool
Finishing the dish
- Heat large no-stick pan over medium heat. Add preferred sautéing oil then add oyster mushrooms and gnocchi.
- Drop heat slightly, sauté mushrooms and gnocchi evenly. Do not over manipulate gnocchi as it will become doughy and won’t sear correctly.
- While gnocchi and mushrooms are working, heat honey mustard sauce in a small pan.
- When mushrooms and gnocchi and evenly seared, remove pan from heat and add chopped chives and truffle oil. Season to taste with salt and pepper.
- Add desired amount of honey mustard sauce to serving plate. Add gnocchi mixture to plate. Finish with micro-planed Parmesan.
- Eat seated for safety concerns as knees may buckle from deliciousness.