Copyright © 2014 Poland on a Plate  

Episode 6

Spring Shrooms
by Kevin HIckey, Bottlefork and Duck Inn

Krakus® Recipes


Wild Mushroom Gnocchi “Kopytka”  Serves 4



For the Gnocchi

3 Idaho Potatoes, baked and riced

1 Egg

1 Cup Flour

For the Sauce

½ lb. Fresh Stinging Nettles or Ramps

2 Shallots, sliced thin

2 Tbsp. Butter

1 Cup White Wine

2 Cups Heavy Cream

Sachet of Thyme and Bay Leaf (optional)

To Assemble

1 lb. Wild Mushrooms

1 oz. Fresh Goat Cheese

1 Tbsp. Fresh Chives, chopped


For the Gnocchi

Mix above ingredients and knead just enough to form a dough. Cut to desired shape and drop into boiling, salted water.
Let the dumplings float to the top and cook for another minute. Strain from water into a small amount of olive oil and let cool.

For the Sauce

Sweat shallot in butter until tender, deglaze with white wine, and reduce by half. Add cream and herb sachet, bring to a boil, reduce to a simmer and reduce by half. Remove sachet and blend until smooth. When ready to serve, fold in a puree of ½ lb. stemmed and blanched fresh stinging nettles and/or ramps.

To Assemble

Sauté a selection of wild mushrooms in whole butter until golden brown, add gnocchi, continue to sauté in order to get color on the gnocchi. Season the mixture with salt, pepper and freshly chopped chives. Pour on top of mixture, top with fresh goat cheese and bake in a 350 degree oven for approx. 15 minutes until the cheese is warmed through.

Coming soon to Public Television