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- 1lb yukon gold potatoes
- 1 cup flour1 egg + 1 egg yolk
- 1 1/2 cups grated parmesan cheese
- 1lb oyster mushrooms, stems removed
- 4 tablespoons olive oil
- 1/4 cup white wine8oz parmesan rinds
- 1 bay leafkosher salt & freshly ground back pepper
- 2 Tablespoons Italian parsley, finely chopped
- 2oz Farmed Russian Osetra or Caviar Queen White Sturgeon
Put parmesan rinds and 4 cups of water in a saucepan with the bay leaf and bring to a simmer. Maintain a light simmer for about 2 hours stirring every once in awhile to keep the rinds from sticking to the bottom of the pot.After 2 hours, remove the rinds and bay leaf and season to taste with salt. Strain through a fine mesh strainer or cheesecloth and keep warm until ready to serve.
Cut potatoes into quarters and place in a saucepan filled with salted water. bring to a boil and cook until potatoes are tender. Drain and when cool enough to handle, peel off the potato skins and discard.Run potatoes through a ricer or push through a colander. Add the eggs, parmesan and 1/2 teaspoon of salt to the potatoes and mix until incorporated. Add 1/2 cup of flour and mix thoroughly before adding the next 1/2 cup.If dough is still very sticky, add a couple more tablespoons. Divide the dough in half and on a floured surface, roll out into 2 logs 1” in diameter. Cut the logs into 1/2” pieces and set aside on the floured surface.
Go through mushrooms cutting any large ones in half to make them all uniform in size. Heat 2 tablespoons of the olive oil in a large skillet over medium high heat and saute mushrooms for a few minutes until they start to brown a bit, about 5 minutes. Add the wine and saute until the wine is reduced to almost nothing, about another 5 minutes. Remove mushrooms from heat and season with salt and pepper to taste.
Bring a large pot of salted water to a boil and drop in the gnocchi and cover the pot to bring back to a boil. When the gnocchi start to float, cook for another 2-3 minutes then drain and divide between 4 bowls scattering the mushrooms between the gnocchi. Ladle about a 1/2 cup of the parmesan brodo in each bowl. Top each gnocchi with a small dollop of caviar then drizzle some olive oil, parmesan and parsley over. Serve immediately.
Recommended Caviar: CCC White Sturgeon or CCC Farmed Russian Osetra.