Food Cult

For Gnocchi:
3 russet potatoes
1 egg
1/3 – ½ cup all purpose flour
extra ½ cup flour for dusting the table

Peel and quarter the potatoes
Boil in water for 20 minutes or until tender
Pass the potatoes through a ricer or food mill, and let cool completely
Make a well with the potatoes
Beat the egg and place in the center of the well
Gently mix the egg and potato together
Add the flour just until the dough comes together (do not overknead!)

To form gnocchi:
Roll small balls with the dough
Dust the table and balls with the extra ½ flour as needed
Invert a fork so the tines are on the table
Gently press the ball into the fork, then roll the ball off

To cook:
Boil gnocchi for 1 ½ – 2 minutes in salted water

For Brown Butter Sauce:
10 tbsp unsalted butter
1 ½ cups fresh morel mushrooms, cleaned
1 ½ cups fresh peas
Salt and Pepper, to taste
Crème fraiche (optional)

Blanch the peas in boiling salted water for one minute, then strain
Cut the mushroom in half and sautee in the butter, with the peas, for 3-5 minutes or until the butter turns lightly brown

To Assemble:

Toss brown butter with the freshly cooked gnocchi and season with salt and pepper as necessary.
Top with a spoonful of crème fraiche if desired