Feast your eyes on Chef Will’s potato gnocchi with hazelnuts, pecorino, wild mushrooms and fresh herb. Chef William Rietzel of Ocean House’s Seasons Restaurant shares a hand-picked recipe for this month’s What’s Cooking feature.
3 pounds Russet potatoes, washed and dried
2 cups all purpose flour
1 egg, whole
2 pounds wild mushrooms, cleaned and dried
1/4 cup olive oil
Salt and pepper, to taste
1 cup chicken stock
2 tablespoons butter
Fresh Pecorino for grating
6 ounces hazelnuts, toasted and roughly chopped
Chive and parsley
For the Gnocchi
Roast the potatoes on a bed of salt at 350 degrees for one hour or until tender. Immediately pass through a potato ricer onto a dry work surface. Spread into one even layer and let cool slightly. Add flour and whole egg to potato. Using a bowl scraper, cut the flour and egg into the potato mixture. Do not over mix. The dough should be neither sticky nor overly dry.
Roll out small batches and cut into pillows. Reserve on a floured tray until ready to cook.
For the Sauce
Heat a large sauté pan until hot. Add olive oil and mushrooms. Season with salt and pepper. Roast on medium high heat, stirring every couple of minutes. Add chicken stock and reduce to low. Simmer until tender.
Once the mushrooms are close to tender, bring a large pot of water to a boil. Drop in gnocchi. Once the gnocchi float, cook for an additional 1-2 minutes. Using a slotted spoon, transfer to the mushroom sauté pan. Finish with 2 tablespoons butter and grated pecorino.
To Finish: Transfer to bowl. Top with toasted hazelnuts and fresh herbs. Finish the entire dish with more grated pecorino and drizzle with olive oil.
Hungry for more? Discover the summer flavors at Seasons this month or make a reservation today.