HERBED GNOCCHI WITH MUSHROOM AND FAVA BEAN RAGOUT
This rich, earthy dish from Chef Rob Clarke pairs perfectly with cabernet sauvignon.
- Yield: Serves 4
1 lb russet potatoes
1½ cups all-purpose flour
1 large egg, beaten
½ cup parsley
½ cup tarragon
½ cup chives
3 tbsp salt
1 tbsp pepper
Mushroom and Fava Bean Ragout
250 mL Tom Gore cabernet sauvignon
1 clove garlic, minced
1 lb morel mushrooms
1 cup fava beans, shucked
1 tbsp chopped parsley
1 tbsp chopped tarragon
1 tbsp chopped chives
3 tbsp unsalted butter
Salt and pepper, to taste
Wine Braised Shallots
8 shallots, peeled and cut in half
250 mL cup Tom Gore cabernet sauvignon
¼ cup sugar
1 tsp salt
1 tsp ground black pepper
2 tbsp grapeseed oil
1. Preheat oven to 400ºF.
2. Pierce the potatoes all over with a small knife. Bake in the oven until cooked all the way through.
3. While cooking the potatoes, fill a medium pot with water and bring to a boil. Season with salt.
4. Blanch the fava beans for 30 seconds and remove from the water with a slotted spoon. Transfer to ice water. Peel the outer waxy shell of the fava beans to the reveal the tender bean inside. Set them aside.
5. Soak the morels in water to help remove any dirt. Remove from the water and let them dry on a towel.
6. Heat a large frying pan over medium heat. Add the butter and garlic. Cook until the garlic is soft. Add the morel mushrooms and cook until soft. Deglaze with the red wine and reduce by two-thirds.
7. Add in the fava beans and chopped herbs. Season with salt and pepper and set aside.
8. Once the potatoes are cooked, remove from the oven and let cool.
9. While the potatoes are cooling, prepare the shallots. Heat oil over medium heat in a frying pan. Once the oil is hot, add the shallots cut side down. Cook until caramelized.
10. Remove the shallots from the pan and add in the sugar and red wine. Bring to a simmer then add the shallots back in.
11. Season with salt and pepper and cover with a lid. Reduce the heat and cook slowly until most of the liquid has evaporated and the shallots are tender and falling apart. Remove from heat and set aside.
12. Now cooled, rice the potatoes and add the egg, flour, chopped herbs, salt and pepper into a large bowl. Mix lightly to form a soft dough
13. Lightly flour the countertop and using only your fingers, roll out the dough to a ½” thickness.
14. Cook gnocchi in boiling water for 3 to 4 minutes or until they float to the top. Remove them with a slotted spoon and toss with the olive oil so they don’t stick together. Cool on a baking sheet.
1. Heat a large frying pan over medium heat. Add in the butter to melt it.
2. Place the gnocchi into the melted butter, season with salt and cook until they are golden on all sides.
3. Place four red-wine-braised shallot halves amongst the ragout.
4. Garnish with watercress, serve and enjoy!