Gavin Kaysen's Parisian Gnocchi with Wild Mushrooms and English Peas


For the Gnocchi:

  • 1 ½ cup Milk
  • 5 Tbsp Butter
  • 1 ⅔ cup All-Purpose Flour
  • 5 Eggs
  • 1 ½ cup Grated Parmesan
  • 1 Tbsp Parsley, chopped
  • 1 tsp Chervil, chopped
  • 1 tsp Tarragon, chopped
  • 1 tsp Chives, chopped
  • Pinch Salt
  • Ground Pepper to taste

For the Mushroom Fricasse:

  • 8oz Wild Mushroom Mix
  • Cup Assorted Peas
  • 2 Tbsp Butter
  • 1 Sprig Thyme, leaves picked 
  • 2 Cloves Garlic, minced
  • 1 Small Shallot, minced
  • ½ cup Parmesan
  • 1 ea Lemon
  • Cooking Oil


For the Gnocchi:

  1. Combine milk and butter in a sauce pan. Bring to boil and turn off the heat. Add a pinch of salt. Add flour and stir to combine with a wooden spoon. Continue to mix occasionally, working the dough as it dries out slightly, about 1-3 minutes.
  2. Turn the dough out into a stand mixer equipped with a paddle attachment. Turn the speed on low and add the grated parmesan. Continue to mix for 1-2 minutes until the dough cools down. 
  3. At medium speed add the eggs one at a time allowing each one to incorporate before adding the next. You’ll need to pause and scrape the sides occasionally.
  4. After adding the last egg, turn the speed up to high and mix until the dough is smooth and silky about 1 minute.
  5. Add the chopped herbs and mix to combine. Using a spatula put all the dough into the pastry bag.
  6. In another large sauce pan, bring water and salt to a boil. Clip the tip of the pastry bag so that the size of the opening is the size of a dime. Tie the butcher’s twine across the pot from handle to handle. The string should be pretty tight.
  7. Gently squeeze the bag over the pot and use the string to cut the dough into small cylinders. Do this in batches to ensure the gnocchi cooks evenly. If your pot doesn’t have handles, you can instead slice the dough with a knife rather than the twine, dipping it in the water between slices so that the knife stays hot and clean.
  8. Cook the gnocchi for 2 minutes or until it is firm to the touch. Remove the cooked gnocchi with a slotted spoon and cool on a sheet tray.

For the rest:

  1. Heat one of the sauté pans over medium-high heat
  2. Add 2 Tbsp cooking oil and then the mushrooms. Do not stir or shake the pan for 2-3 minutes so the mushrooms caramelize. Once golden brown on one side stir and add the pea mixture and a pinch of salt.
  3. Add the butter, minced garlic, minced shallots, and picked thyme. Cooking for another two minutes stirring constantly. Once the bubbles in the butter subside finish the fricasse with a squeeze of fresh lemon juice. Reserve warm.
  4. Heat the second pan over medium-high heat and add 2 Tbsp cooking oil. Add the gnocchi and again don't stir or shake the pan. The gnocchi will caramelize on one side after 2-3 minutes. Stir with a spatula and let them caramelize again. After they are nice and golden brown add a pinch of salt. Arrange the gnocchi on a plate and top with the fricassee of peas and mushrooms
  5. Finish the dish by grating fresh parmesan on top of the gnocchi.


Chef Gavin Kaysen

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