TC Recipe: Potato Gnocchi with Chanterelle Ragout

November 13 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Domaine Pinot Noir Block 4C
Serves 2


Chanterelle season is in full swing here in the Willamette Valley. It is the season to forage and share in the bounty. We have found our gnocchi and chanterelle ragout is not only perfect for these cool nights, but also is wonderfully complimented by Pinot Noir. I tasted this dish the other night and I am proud to say that the chanterelles, potatoes, leeks and the grapes for the Pinot Noir were all sourced within just a few miles from the estate. The ragout is rich and earthy, well balanced by the fruit and oak of the Pinot and the gnocchi provides a neutral platform to carry the flavors across the palate. I hope you enjoy the chanterelles as much as I do.


  • 1 lb Yukon potatoes
  • 1 egg, medium
  • 1 T olive oil
  • 2 tsp salt
  • 1 ½ C flour, sifted
  • 2 lbs chanterelle mushrooms
  • 2 shallots, large dice
  • 1 leek, washed and large dice
  • 1 T olive oil
  • 2 sprigs thyme
  • 1 C white wine
  • 2 C beef demi-glace, from your local butcher
  • 4 oz Parmesan, shaved


Put the potatoes, skin on, into a pot of cold salted water. Bring to a slow boil and reduce the heat. When the potatoes are knife tender remove them from the water. Remove the skin from the potatoes with a towel so you don’t burn yourself. Put the potatoes through a ricer into a mixing bowl. Add the olive oil and egg to the potatoes and fold the mixture together. Add the sifted flour and salt. Use a rubber spatula to begin the mixing, but move to using your hands once the ingredients are incorporated. As you mix, the gnocchi should form pliable dough, and should still be warm at this point.

Prepare an ice bath to cool down the gnocchi once they are cooked. Bring a pot of salted water to a boil and begin to make the gnocchi. Take pieces of the dough and roll into long worms on a surface lightly dusted with flour. Cut the worms down into ¾ inch pieces. In small batches place the gnocchi into the slow boiling water. When the gnocchi floats, count to 20 and then remove from the water and place into the ice bath. When all the gnocchi is done, strain from the ice bath and lie on a sheet pan to dry.*

Chanterelle Ragout
Put the shallots and leeks into a heavy bottomed sauce pot with the olive oil and put over medium heat. Sweat the shallots and the leeks, 5 minutes. Add the chanterelles and the thyme. Allow the chanterelles to cook for 3-5 minutes. Add the white wine and demi-glace. Immediately cover the pot, reduce to low heat, and simmer for 15 minutes.

Plate the ragout, gnocchi and parmesan in layers.  Put down a little ragout, top with gnocchi, then parmesan and repeat.  Enjoy.

*Make ahead option: At this point you may oil the gnocchi and store in an air tight container for up to 3 days in the refrigerator.