Gather by Janet Fletcher

Author:Janet Fletcher
Language: eng
Format: epub
Publisher: Abrams
Published: 2022-12-12T00:00:00+00:00

Potato Gnocchi with Asparagus and Black Trumpet Mushrooms

Serves 6

Brett learned to make gnocchi from a master, and he has since perfected his own technique. His gnocchi are beautiful and light, and he attributes the good outcome to two key practices: he insists on quickly transforming the cooked potatoes into dough, and he uses a bench scraper to mix the ingredients and keep gluten from forming. In spring, he likes to pair the gnocchi with asparagus, pureeing some of the cooked stalks for a buttery sauce and tossing in the tender tips at the end.

⅓ cup dried black trumpet mushrooms, cleaned

2 russet potatoes, 8 to 10 ounces each

¼ cup plus 2 tablespoons Italian “00” flour (this page), plus more for dusting

Sea salt and freshly ground black pepper

1 large egg, beaten

2 tablespoons extra virgin olive oil, plus more for garnish

12 large asparagus spears (about 1 pound), ends trimmed and stalks peeled

5 tablespoons unsalted butter

1 cup water

1 cup grated pecorino romano cheese, plus more for garnish

½ lemon

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