Egg Yolk Gnocchi with Mushroom Sauce

Top Chef‘s Bryan and Michael Voltaggio are two of the most celebrated sibling chefs working today. Learn to make their delicious Egg Yolk Gnocci with Mushroom Sauce at home!

Note: Be prepared to pull out some unique kitchen tools, such as a sous vide machine and a pressure cooker, to make this dish. And if you’re fortunate enough to have black truffle on hand, shave a little over the top of the gnocchi. You deserve it after all of your hard work. Oh, and be sure to save your egg whites for another use, like meringues or Molly Sims’ eggy omelet muffins.

For more recipes, pick up the Voltaggio Brothers’ cookbook VOLT ink.: Recipes, Stories, Brothers.

Egg Yolk Gnocchi with Mushroom Sauce
Serves 4 to 6

Ingredients

For the egg yolk gnocchi:
2 cups egg yolks (about 17 large egg yolks)
1/2 teaspoon sea salt
2 1/2 tablespoon grapeseed oil
2 tablespoons melted unsalted butter
Freshly ground black pepper
Chives, for garnish

For the mushroom sauce:
3 1/2 cups fresh shiitake mushrooms
1 cup button mushrooms
1 cup dried shiitake mushrooms
1/2 cup tamari
2 liters water
13 ounces kombu sheets
Xantham gum
Browned unsalted butter

For the mini croutons:
Pullman loaf, cut into small squares
Clarified garlic butter
Sea salt

For garnish:
2 tablespoons unsalted butter
1 cup exotic mushrooms, like enoki or hen of the woods (maitake) mushrooms
Fresh thyme sprigs
Sea salt

Directions

1. Make the egg yolk gnocchi: Using a sous vide machine, bring a large pot filled with water to 67 degrees. Add egg yolks to a sealable plastic bag and remove all air with a vacuum sealer or via water displacement. Place in the water and cook 1 hour. Remove from pot and let cool to room temperature. Now is a good time to make the mushroom sauce (below) and the mini croutons (below).

2. In the base of a high-powered blender, blend egg yolks and salt on high while slowly pouring in oil until well-blended and light yellow in color. Transfer to a piping bag with a large round tip (#809 pastry tip).

3. In a large pot over medium-high heat, bring salted water to a rolling boil. As you pipe the egg-yolk mixture into the boiling water, snip into 1-inch pieces using scissors. Cook until the gnocchi start to float and are firm on the outside and liquid in the middle, about 3 minutes. Using a slotted spoon, remove from the water and toss with butter, salt, pepper, and chives.

4. Make the mushroom sauce: In the base of a pressure cooker, place mushrooms, tamari, water, and kombu sheets. Following the manufacturer’s instructions, lock the lid in place, bring up to high pressure, and cook for 30 minutes. Let the water dissipate naturally.

5. Over a medium bowl, strain mushroom mixture through a fine-mesh strainer, pushing down hard on the mushrooms to extract all of the liquid.

6. Weigh the strained liquid. Stir in (1 percent of weight of liquid) xantham gum into the liquid. Add (20 percent of original weight of liquid) browned butter. Stir until combined.

7. Make the mini croutons: In a large sauté pan over medium-high heat, melt the clarified butter. Add the bread squares and cook until toasted and crispy. Season with salt.

8. Make the garnish: In a large sauté pan over medium-high heat, melt the butter. Sauté the mushrooms until seared. Add thyme and salt to finish.

9. To serve, place gnocchi on a plate. Cover with sauce and top with sautéed mushrooms. Sprinkle with mini croutons.

 

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