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An original recipe by Chef Michael Kloeti
Sautéed Mushroom Gnocchi with Chive Emulsion
1
Sautéed Mushroom Gnocchi
with Chive Emulsion
Yield: 6 portions
Gnocchi Ingredients
1 qt. water (in which to boil potato)
1 Tbsp. salt (to add to the boiling water for the potato)
1 (10 oz) Russet potato, medium, peeled
Photo by Daria Bishop
Master Recipe:
Gnocchi
½ cup all-purpose flour
salt & fresh ground black pepper to taste
1 pinch freshly grated nutmeg
1
egg yolk (organic egg please!)
2 Tbsps. unsalted butter, melted
3 qts.
water (in which to cook the gnocchi)
3 Tbsps. salt (to add to the water to simmer the gnocchi)
1 Tbsp.
vegetable oil
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
2
Sautéed Mushroom Gnocchi
with Chive Emulsion
Yield: 6 portions
Master Recipe:
Gnocchi
(continued...)
Gnocchi Method
In a large pot, combine 1 quart of water and 1 tablespoon of salt.
Add the whole, peeled potato to the water and bring to a boil,
cooking until very tender.
In another large pot (4+ quarts) combine 3 quarts of water with 3
tablespoons of salt. Bring to a boil.
Drain potato in a colander, and let it sit in the colander to dry for
several minutes. Process potato through a food mill, or mash to get
all the lumps out.
Fold in remaining ingredients to make a smooth, dry dough. Roll
dough into a rope about 1/2 inch thick. Cut rope into 1/2 inch
pieces.
Drop gnocchi into salted boiling water until pieces rise to the top of
the water--about 2 minutes.
Drop in cold water to stop the cooking process, then drain in a
colander.
Toss with vegetable oil. Store in the refrigerator until ready to use.
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Photo by Daria Bishop
3
Sautéed Mushroom Gnocchi
with Chive Emulsion
Yield: 6 portions
Master Recipe:
Chive Emulsion
Chive Emulsion Ingredients
1 tsp unsalted butter
2 Tbsps. shallots, chopped
¼ cup white wine
1 cup heavy cream
¼ lb.
fresh chives, roughly chopped
salt & freshly ground pepper to taste
Chive Emulsion Method
In a heavy-bottomed sauté pan, sweat shallots in
butter over medium-high heat until translucent.
Add wine and cook until the liquid is reduced by
half.
Add cream and cook until the liquid is again
reduced by half.
Add chives, salt and pepper. Blend until completely
emulsified.
Strain through a fine strainer. Adjust seasoning
with salt and pepper to taste. Keep warm until you
serve it.
Photo by Daria Bishop
Chef Michael Kloeti for
Vermont Life magazine
Sautéed Mushroom
Gnocchi with Chive
Emulsion
4
Sautéed Mushroom Gnocchi
with Chive Emulsion
Yield: 6 portions
Master Recipe:
Mushroom Sauté & Final Plating
Mushroom Sauté & Plate
Composition Ingredients
Reserved gnocchi
3 Tbsps. unsalted butter
1 lb.
mushroom mix (Use oyster,
portobello & shiitake
mushrooms or your
favorite wild!)
½ Tbsp. garlic, chopped
1 Tbsp. shallot, chopped
3 oz.
chicken stock
4 Tbsps. black truffle butter
Salt & fresh ground black pepper to
taste
Reserved chive emulsion sauce
2 Tbsps fresh chives, chopped
Chef Michael Kloeti for
Vermont Life magazine
Sautéed Mushroom
Gnocchi with Chive
Emulsion
Mushroom Sauté & Plate Composition Method
Sauté gnocchi in whole butter until browned.
In a separate sauté pan, sauté mushrooms in butter
until softened, about 6 or 7 minutes.
Add garlic and shallots, sauté for 30 more seconds, until
just cooked through.
Transfer the sautéed gnocchi to the sauté pan
containing the mushroom mix.
Deglaze the hot sauté pan with chicken stock.
Mound with truffle butter, cook until thickened. Adjust
seasoning with salt and pepper.
Serve sautéed mushrooms and gnocchi drizzled with
chive sauce. Garnish with chopped chives.
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Step 1
Photos by
Daria Bishop
Boil the peeled potato in a pot of
boiling, salted water. Check for
doneness after 25 minutes by
spearing the potato with a fork. If it
feels like an apple, it’s not done yet. If
it feels like the tines go through the
potato “like butter,” it’s done.
While potatoes are boiling, place
flour, salt, black pepper and freshly
grated nutmeg into a medium-sized
bowl. Set aside
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
6
Step 2
When the potato is cooked, let it sit in a
strainer for a minute or two then run it
through a food mill. Work with the potato
while it is still hot!
Tip: If you don’t have a
food mill, use a potato
masher, or even a fork
to break up the potato
and make it as fine as
you can--but it will
change the texture. Do
NOT us a hand mixer, it
will ruin the consistency
of the potato for this
recipe.
Chef Michael Kloeti for
Vermont Life magazine
Sautéed Mushroom
Gnocchi with
Chive Emulsion
Photos by Daria Bishop
7
Step 3
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Scrape the potato into the reserved
dry ingredient mixture.
Add the egg yolk.
Add the melted butter.
Chef ’s Tip:Try to
handle the potato
mixture as little as
possible; it will help
the gnocchi have
light and non gluey in
texture... Think of
gnocchi dough as you
would pie dough, do
not overwork it!
Photos by Daria Bishop
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Step 4
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Photos by Daria Bishop
Mix the gnocchi dough with your
hands. Work quickly to combine
ingredients to form a ball, being mindful
not to overwork the dough.
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Step 5
Slice the dough in half.
Sprinkle a light dusting of flour on your
work surface, and taking one half of the
dough, roll it out into a ½ inch rope.
Chef MIchael says: “Do it just the way
you would with play-dough.”
Photos by Daria Bishop
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
10
Step 6
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Cut the dough into pieces approximately
one-half inch each.
Photos by Daria Bishop
11
Step 7
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Use a regular fork to roll each
gnocchi one full rotation. After
you’ve done the first the first few,
the back of the fork will become
slightly tacky enabling you to roll
each gnocchi with greater ease.
Chef ’s Tip: Gnocchi freezes very well.To freeze, lay
gnocchi flat in one layer on a cookie sheet, and freeze.
When frozen, transfer gnocchi to freezer bags until
ready to use. Defrost, and start recipe from Step 8.
Photos by Daria Bishop
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Step 8
Chef Michael Kloeti for Vermont
Life magazine
Sautéed Mushroom Gnocchi
with Chive Emulsion
Gently ease the gnocchi into a pot of boiling salted water. Simmer
over high heat until the gnocchi float to the top--about two minutes.
Chef ’s Tip: Leave the gnocchi in the boiling water for about
15 seconds after they rise to the top of the pot to make
sure that the gnocchi are cooked through and not doughy.
Using a small hand strainer, or slotted
spoon, transfer the gnocchi to a bowl
filled half way with ice water. This stops
the gnocchi from cooking any further
ensuring the correct texture.
Photos by Daria Bishop
13
Step 9
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Melt butter in a heavybottomed sauté pan
over medium-high heat.
Remove gnocchi from
the ice bath. Drain well.
Sauté the gnocchi in
butter until browned-shimmying the pan to
move the gnocchi
around so they don’t
stick.
Photo by Daria Bishop
14
Step 10
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Prep the mushrooms by removing the
stems from the caps with a knife.
Gently rip the mushroom flesh into
bite-sized pieces.
Set mushrooms aside
Photos by Daria Bishop
15
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Step 11
Chop the shallots. Slice the garlic. Set aside.
Melt butter in another large, heavy-bottomed sauté pan over
medium-high heat. Add the mushrooms to the pan and sauté
for six to seven minutes until the mushrooms are soft. Flip the
mushrooms around the pan by “tossing” the pan, and gently
nudging with a sauce spoon.
Photos by Daria Bishop
Add the shallots and garlic and sauté
an additional 10 to 15 seconds.
Move the sautéed gnocchi from its
pan into the pan with the
mushroom mixture.
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Step 12
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Deglaze the pan immediately with chicken
stock to get all the flavors off the bottom of
the pan.
Shake the pan over the heat to loosen up
ingredients that might be stuck to the bottom.
Add the truffle butter. Allow mixture to
thicken slightly over the heat.
Remove from heat. Season to taste with salt and
freshly ground black pepper. Leaving the
gnocchi/mushroom mixture in the pan, set aside.
Photos by Daria Bishop
17
Step 13
To start chive emulsion, slice
shallots and roughly chop the
fresh chives.
In a small sauce pan, sweat
the shallots over mediumhigh heat until translucent,
about one minute.
Add the wine. Add the
cream in a steady slow
stream. Season with salt and
freshly ground pepper. Bring
the mixture to a boil.
Chef Michael Kloeti for
Vermont Life magazine
Sautéed Mushroom Gnocchi
with Chive Emulsion
Photos by Daria Bishop
18
Step 14
Photo by Daria Bishop
Remove sauce from heat.
Add in roughly chopped chives.
Immediately transfer mixture to a food
processor (a hand blender or standing
blender can also do the job).
Let the blender run for several
minutes, until the chives are completely
emulsified. During this recipe
demonstration, Chef Michael let the
Cuisinart run for about ten minutes.
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
19
Step 15
Set a small strainer over a bowl.
Pour the chive emulsion into the
strainer.
The emulsion sauce in the bowl is
now ready. Set aside.
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Photo by Daria Bishop
20
Step 16
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Return the pan
containing the
mushroom/gnocchi
mixture to the
stove over mediumhigh heat.
Spoon the liquid
sauce from the pan
over the
mushrooms and
gnocchi. Cook for
about 2 minutes
moving the pan
constantly.
Photo by Daria Bishop
21
Step 17
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Photos by Daria Bishop
Pile a
mound of
the
mushroom/
gnocchi
mixture
onto the
center of
the plate.
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Step 18
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Using a
teaspoon,
drizzle the
mushroom
gnocchi
mixture
with the
warm chive
emulsion.
Garnish
with fresh
chive.
Photo by Daria Bishop
23
Voila!
Chef Michael Kloeti for Vermont Life magazine
Sautéed Mushroom Gnocchi with Chive Emulsion
Photo by Daria Bishop
24
Chef’s Recommendation
Chef Michael Kloeti for
Vermont Life magazine
Sautéed Mushroom Gnocchi
with Chive Emulsion
Chef Michael
recommends
serving the
Sautéed
Mushroom
Gnocchi with
Chive Emulsion
with
Rock Art
Brewery’s White
Tail Golden Ale,
brewed in
Morrisville,
Vermont.
Photos by Daria Bishop
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Vermont Ingredient Notes
For more information about Rock
Art Brewery, visit:
rockartbrewery.com
When Chef Michael and his team of chefs have not foraged on their own for
mushrooms used at Michael’s on the Hill, they turn to Wild Gourmet Food to find
fresh, local wild mushrooms.
For more information, visit wildgourmetfood.com
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For more information about
Michael’s on the Hill visit:
www.michaelsonthehill.com
For more information about
Vermont Life magazine visit:
VermontLife.com
Step-by-Step Slideshow Presentation
by Marcelle Langan DiFalco
Vermont Creative Initiatives Project Creative Director
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thank you.
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