Potato Gnocchi, Mushrooms, Sea Island Red Peas, Arugula, and Cruze Crème Fraîche

Adapted by StarChefs.com
February 2014
Yield: 4 servings

INGREDIENTS:

Crème Fraiche
½ cup Cruze Farm buttermilk
4 cups heavy cream
Mushroom Stock
1 quart mushroom stems and pieces
1 quart whole button mushrooms
1 gallon water
salt
Roasted Mushrooms
2 cups stemmed, bite-size pieces oyster mushrooms
1 cup stemmed, quartered button mushrooms
1 cup stemmed, quartered cremini mushrooms
olive oil
salt
black pepper
Sea Island Red Peas
1 cup Sea Island red peas, soaked overnight and drained
Two 4-inch pieces celery ribs
1 yellow onion, halved
1 medium carrot, coarsely chopped
Sachet of bay leaf
2 sprigs thyme
8 peppercorns
Potato Gnocchi
2 pounds large Idaho russet potatoes
2 egg yolks, beaten
1½ cups all-purpose flour, plus additional as needed
Pinch salt
To Assemble and Serve
salt
olive oil
canola oil
black pepper
1 teaspoon finely chopped fines herbs
1 cup baby arugula

METHOD:

For the Crème Fraiche:
In a mixing bowl, combine buttermilk and heavy cream, cover securely with cheesecloth, and set aside in warm space until thickened, about 2 to 3 days. Cover and refrigerate. 

For the Mushroom Stock: 
In a large saucepan, combine all ingredients and bring to boil. Reduce heat and simmer 4 hours. Strain, season with salt, cover, and refrigerate.

For the Roasted Mushrooms:
Heat oven to 450ºF with fan on high. Heat sheet tray in oven for 5 minutes. In a large mixing owl, combine all mushrooms, toss in oil to coat, and season with salt and pepper. Transfer mushrooms to pan and roast 15 minutes, until mushrooms have crispy edges and tender centers. Remove from oven and cool. 

Sea Island Red Peas:
In a saucepan, combine peas, celery, onion, carrot, and sachet. Add enough water to cover by at least 2 inches. Bring to boil, reduce heat to medium low, and simmer until beans are tender. Beans are done when they’re tender enough to yield to the pressure of your tongue pressing against the roof of your mouth. Test 3 beans to ensure all are cooked, as some beans will cook slightly faster than others. Drain and remove aromatics.

For the Potato Gnocchi:
Heat oven to 350°F. Bake potatoes in their skins until tender, about 1 hour. Remove from oven and cut a slit in the skins to allow steam to escape. When cool enough to handle, scoop flesh from potatoes; discard skins. Working quickly, while potatoes are warm, pass potatoes through a ricer into a large bowl. Add yolks, flour, and salt and mix by hand until dough comes together in pliable ball. Lightly flour work surface. Working with fist-size pieces of dough, gently roll into ¾ -inch diameter logs. With a bench scraper, cut log into 1-inch pieces. With a gnocchi paddle, gently roll dough pieces into gnocchi, collecting them a lightly floured sheet pan. 

To Assemble and Serve:
Bring a large pot of salted water to a rapid boil. Gently drop Gnocchi in water, careful not to overcrowd pot. Cook until about 1 minute after Gnocchi float to surface. Drain and transfer Gnocchi to an olive oil coated sheet pan. Heat a sauté pan coated in a film of canola oil. When pan is hot, add Gnocchi and swirl pan to lightly coat them. Cook over high heat until Gnocchi begins to brown. Toss to release Gnocchi from pan. Add Roasted Mushrooms Mushrooms, Sea Island Red Peas, and Mushroom Stock. Reduce stock slightly. Season with salt, pepper, and add herbs. Swirl in 1 tablespoon Crème Fraiche and a large handful baby arugula;  toss once to lightly wilt the greens. Spoon into a wide, shallow bowl.