The Harrison
355 Greenwich St,
New York, NY 10013

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 pieces
  • 2 scallion stalks, greens only, chopped
  • Salt and pepper
  • 1 Tablespoon chopped Italian parsley

For gnocchi:
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.

To serve:
place gnocchi and quail in the center of the plate and drizzle with sauce.

Wine pairing:
A California Pinot Noir such as the William Selyem Hirsch Vineyard Sonoma Coast Pinot Noir 2001


   Published: January 2005