Kyrn Stein’s Yukon Gold Gnocchi with Wild Mushrooms

Makes: 4 to 5 servings

A variation on this dish debuted on Social’s menu Oct. 28, has been a huge hit. It’s also one of the most accessible recipes for home cooks. “It’s the simplest gnocchi I’ve ever made,” says Stein. At Social, the gnocchi and wild mushrooms are served with a cheddar foam. Stein suggests that home cooks can substitute a little browned butter and fresh tarragon. A little of cooking oil, salt and pepper 4 Yukon Gold potatoes 1 tsp (5 mL) salt Zest of 1 lemon 1 egg 2 tsp (10 mL) butter, melted 4 tsp (20 mL) Parmesan, rasped ¾ cup (175 mL) all-purpose flour Sautéed Wild Mushrooms (see recipe, above right) 2 tbsp (25 mL) butter Squeeze fresh lemon juice Fresh sage and tarragon

1. Oil and season unpeeled potatoes with salt and pepper; roast at 375 F (190 C) for 35 minutes, or until tender. Scoop out potato meat and put through a ricer.

2. Put the scooped-out potato into bowl of a stand mixer with a paddle attachment; add salt, lemon zest, egg, butter and Parmesan; turn machine on and add all the flour at once. Mix until dough is formed — 3 minutes on a medium setting.

3. Pull dough out bowl onto a floured surface and knead into a ball. Let rest for 30 minutes, covered with a cloth.

4. Roll out 1-inch (2.5-cm) diameter tubes and cut into your preferred size of gnocchi.

5. Blanch the gnocchi in a pot of salted boiling water. Once they come up and float, they are done; transfer onto a parchment-lined baking sheet with olive oil.

6. In a hot pan, sear gnocchi until golden brown.

7. To finish the dish, serve the Sautéed Wild Mushrooms over the gnocchi, topped with a little butter you’ve browned and to which you’ve added a squeeze of fresh lemon juice. Garnish with some sage and tarragon.