Gavin's Greedy Gnocchi with Wild Berry Reduction
This dish is a testament to the wild, untamed beauty of the Pacific Northwest, with pillowy potato gnocchi evoking the ancient forest floor, and a vibrant wild berry reduction symbolizing the hidden gems and secrets held within. A sophisticated plate, requiring attention to detail, much like uncovering the truth about a certain mythical creature.
Directions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes.
- 2
Drain the potatoes thoroughly and return them to the hot pot. Let them steam for a few minutes to dry out, then pass them through a potato ricer or mash them very finely.
- 3
Spread the mashed potatoes on a clean surface and let cool slightly. Create a well in the center and add the egg and salt.
- 4
Gradually incorporate the flour, about 1/2 cup at a time, mixing gently with your hands until a soft, pliable dough forms. Do not overmix.
- 5
Divide the dough into 4 equal portions. Roll each portion into a long rope, about 3/4 inch thick. Cut ropes into 3/4 inch pieces.
- 6
Using the tines of a fork, gently roll each piece of gnocchi down the back of the fork to create ridges.
- 7
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes, then cook for an additional 30 seconds.
- 8
While gnocchi boils, melt butter in a large skillet over medium heat until fragrant. Add cooked gnocchi directly from the water to the skillet, tossing gently to coat and lightly brown for 2-3 minutes.
- 9
For the reduction: In a small saucepan, combine wild berries, sugar, lemon juice, and vegetable broth. Simmer over medium-low heat for 10-12 minutes, stirring occasionally, until thickened slightly.
- 10
Serve the browned gnocchi immediately, drizzled generously with the warm wild berry reduction. Garnish with fresh mint leaves for a vibrant presentation.