Pan-Roasted Quail with Sweet Potato Gnocchi
and Hen of the Woods Mushrooms
Chef Brian Bistrong of The Harrison – New York, NY
Adapted by StarChefs
Yield: 4 Servings
Sweet potato gnocchi:
- ½ sweet potato
- ½ Yukon Gold potato
- ½ cup flour, sifted
- 1 egg
- Salt and pepper
- 4 quails, semi-boneless, cut in half
- 1 cup brown veal stock
- 2-3 Tablespoons olive oil
- 1 cup hen of the woods mushrooms, broken into ½-inch
- 2 scallion stalks, greens only, chopped
- Salt and pepper
- 1 Tablespoon chopped Italian parsley
Preheat oven to 350°F. Place potatoes on a rimmed baking sheet
sprinkled with salt and bake until soft. Peel and dice potatoes.
Set on a clean baking sheet and bake again until they dry out. Let
stand for 10 minutes.
Mound the potatoes on a flat work surface and create a well in
the center. Sprinkle sifted flour all over potatoes. Break egg into
center of well. Season with salt and pepper. Using a fork, incorporate
flour and potatoes into egg to make dough. Form dough into a ball
and gently knead until it is dry.
Make a well in the center of the potatoes and sprinkle all over
with the flour. Break the egg into the center of the well, add the
salt, and, using a fork, stir into the flour and potatoes as if
you were making pasta. Once the egg is mixed in, bring the dough
together, kneading gently until a ball is formed. Knead gently another
4 minutes, until ball is dry to the touch. Let rest for two hours.
Roll dough into cylinders and cut into 1-inch pieces. Blanch the
pieces in boiling water for about a minute and then shock in ice
water. Drain and reserve.
For quail and sauce:
Remove wings from quail and set in a sauce pan with veal stock.
Heat and simmer until thickens. Season with salt and pepper.
Preheat oven to 350°F. Heat about 1 Tablespoon olive oil in
a large skillet over medium-high heat. Season quail with salt and
pepper and sear in the skillet, skin-side down. Transfer skillet
to oven and roast quail (still skin-side down) for about 5 minutes.
Turn quail over and quickly sear meat side (approximately 20 seconds).
Heat 1-2 Tablespoons olive oil in a separate sauté pan.
Add gnocchi and sauté until caramelized, tossing pan frequently.
Add scallions and hen of the woods and briefly sauté until
mushrooms are cooked. Season with salt, pepper and chopped parsley.
place gnocchi and quail in the center of the plate and drizzle with
A California Pinot Noir such as the William Selyem Hirsch Vineyard
Sonoma Coast Pinot Noir 2001