Gnocchi with Morel Mushroom Ragout

Recipe Date:
April 17, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 lb Morel Mushrooms, Cleaned
  • 1 lb Fresh Potato Gnocchi
  • 1 Small Shallot, minced
  • 2 Cloves Garlic, minced
  • 1/2 Bunch Asparagus, Blanced and cut into 1
  • 1/2 cup Fava Beans, blanched
  • 1/4 cup Butter, cubed
  • 1 cup Chicken Stock
  • 3 tbsps Chopped Fresh Herbs, such as Parsley, Thyme, Rosemary, Tarragon, or Chives
  • Splash White Wine
  • Salt and Pepper to Taste
  • Shaved Parmesan Cheese, for garnish
  1. Drizzle olive oil in a large sauté pan over medium high heat. When the pan is hot, add in the gnocchi and let caramelize, sautéing gently to prevent the gnocchi from burning.
  2. Add in the mushrooms and the shallots, season with salt and pepper and sauté. Stir in the garlic until fragrant and then pour in the wine to deglaze.
  3. Once the wine has all but evaporated, add in a quarter of the cup of chicken stock, and a portion of the butter. Gently stir together so that the stock begins to form a thick sauce.
  4. Add in another quarter of the stock and portion of the butter and stir together.
  5. Add in the vegetables and adjust the seasoning, then add the remainder of the stock and butter.
  6. Stir in the fresh herbs until the sauce is thick and glossy and coats the gnocchi and vegetables. 
  7. Promptly remove from the heat, and serve garnished with Parmesan cheese shavings.