Potato Gnocchi
Mushrooms, Broccolini, Chestnut Pesto, Potato Skin–Mushroom Dashi, Parmesan, Toasted Chestnuts
Chef Anthony Jones of Marcus | Washington, D.C.
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Potato Gnocchi:
1.8 kilograms potatoes, washed and pierced
200 grams grated parmesan
75 grams garlic confit paste
15 grams kosher salt
7 grams ground white pepper
4 whole eggs
800 grams all-purpose flour
Potato Skin–Mushroom Dashi:
330 grams yellow onions
Neutral oil
290 grams sliced fennel
480 grams caramelized onions
45 grams sliced garlic
125 grams white wine
70 grams dried shiitake mushrooms
15 grams thyme
2 bay leaves
35 grams kombu
120 grams smoked shoyu
Kosher salt
Chestnut Pesto:
100 grams toasted chestnuts
100 grams arugula
100 grams olive oil
50 grams grated parmesan
25 grams confit garlic
5 grams kosher salt
Zest of 2 lemons
To Assemble and Serve:
Neutral oil
Shaved mushrooms
Shaved broccolini
Shaved garlic
Minced shallots
Kombu stock
1 tablespoon butter
Sliced chives
Kosher salt
Ground black pepper
Grated parmesan
Pea tendrils
Toasted chestnuts
METHOD
For the Potato Gnocchi:
Heat oven to 350°F. Place potatoes on a sheet tray and generously season with salt. Roast until potato skins are darkened and potatoes are fork-tender. Let cool. Split and scoop out flesh, reserving skins. Pass through a food mill to rice. Transfer riced potatoes to a mixing bowl with cheese, garlic, salt, pepper, and eggs. Mix to combine. Add flour and mix until dough comes together. Transfer to a lightly floured work surface. Roll and cut into desired gnocchi shapes. Reserve.
For the Potato Skin–Mushroom Dashi:
Heat oven to 350°F. Place yellow onions on a sheet tray. Season with enough oil to coat. Roast until deeply charred. Strain, reserving oil and charred onions separately. Transfer reserved charred onion oil to a large stockpot. Add fennel, caramelized onions, and garlic. Place over medium heat and cook until alliums are fragrant and golden brown. Deglaze pot with wine. Cook until liquid has reduced by two-thirds. Add mushrooms, thyme, bay leaves, 535 grams reserved Potato Gnocchi skins and reserved charred onions. Cover with enough water to submerge. Bring mixture to a simmer. Cook 1 hour. Bring mixture to a boil. Add kombu and remove pot from heat. Cover with lid and let steep 1 hour. Strain into a nonreactive container. Season with shoyu and salt. Cover and refrigerate.
For the Chestnut Pesto:
In a food processor, combine all ingredients until desired consistency is achieved. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add Potato Gnocchi and cook until Potato Gnocchi float. Shock in ice bath and let cool. Pat dry and set aside. In a sauté pan over medium heat, warm desired amount Potato Skin–Mushroom Dashi. Add Potato Gnocchi and toss to evenly coat. Set aside. In a sauté pan over medium flame, heat oil. Add mushrooms and broccolini. Cook until caramelized. Add garlic and shallots. Cook until alliums are soft and translucent. Add enough stock to submerge vegetables. Cook until au sec. Add butter. Season with chives, salt, and pepper. Remove from heat and add dressed Potato Gnocchi. Stir to evenly coat. Set aside. Spoon Chestnut Pesto into the center of a shallow serving bowl. Top with Potato Gnocchi mixture. Garnish with cheese, pea tendrils, and chestnuts. Tableside, pour warmed Potato Skin–Mushroom Dashi over top.
