Parisienne Gnocchi “Pâte à Choux” with Mousseron Mushrooms (“Fairy Ring”), Butternut Squash, and Fresh Sage

Tues.-Fri. Nov. 14th-17th: Parisienne Gnocchi “Pâte à Choux” with Mousseron Mushrooms (“Fairy Ring”), Butternut Squash, and Fresh Sage

Gnocchi can be made two different ways, with Potatoes or with Pâte à Choux. Pâte à Choux is a versatile pastry dough that is made by adding flour to boiling butter and water. The steam of the water puffs the pastry, rather than relying on a rising agent such as yeast. The starches of the flour gel to incorporate the water into a dough to which eggs are added to the desired consistency. This technique is used for all kinds of sweets such as eclairs. Here, the Gnocchi will be infused with herbs and lightly poached in water for this classic savory dish.

Mousseroon Mushrooms grow only in the wild and are currently in their peak season. More commonly known as the “Fairy-Ring” mushrooms as these mushrooms always grow in a circular pattern. Looking like petite parasols, these tiny, ultra-delicate mushrooms boast a gentle woodsy flavor. Mousseron grow wild in autumn and spring, then disappear after a few weeks. They’re also known as “fairy ring mushrooms” – a name most fitting.