Gnocchi, Wild Mushrooms & Caviar in Parmesan Brodo – California Caviar Company

Gnocchi, Wild Mushrooms & Caviar in Parmesan Brodo


Gnocchi, Wild Mushrooms & Caviar in Parmesan Brodo

  • 1 lb yukon gold potatoes
  • 1 cup flour
  • 1 egg + 1 egg yolk
  • 1 1/2 cups grated parmesan cheese
  • 1 lb oyster mushrooms, stems removed
  • 4 tablespoons olive oil
  • 1/4 cup white wine
  • 8oz parmesan rinds
  • 1 bay leaf kosher salt & freshly ground back pepper
  • 2 tablespoons Italian parsley, finely chopped
  • 2oz Farmed Russian Osetra or Caviar Queen White Sturgeon


Gnocchi, Wild Mushrooms & Caviar in Parmesan Brodo

  • 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.
  • 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 the brodo in each bowl. Top each gnocchi with a small dollop of caviar then drizzle some olive oil, parmesan and parsley over. Serve immediately



A perfect marriage of two sturgeon native to the Amur River basin, this beautiful farmed caviar is from the Huso Dauricus (considered the largest freshwater fish in the world) and Acipenser Schrenckii (Amur) sturgeon, cousins to the famed Beluga. One look and you will understand why this caviar is often called the “Amur Beluga”..

Hammered Gold Serving Bowl and Platter

Fill this sophisticated serving ensemble with ice and your favorite caviar and let the good times roll. Bowl, platter and spoon (caviar not included).