Big Sky Bounty: Spring Gnocchi with Morels and Wild Asparagus

Spring Gnocchi with Morels and Wild Asparagus

To celebrate the release of the upcoming book, The Big Sky Bounty Cookbook: Local Ingredients and Rustic Recipes, co-author and Chef Barrie Boulds sent us an amazing recipe for spring gnocchi with fresh morels and wild asparagus. Keep reading for this exclusive recipe...

Serves 4-6
2 pounds russet potatoes
1 ¼ - 1 ½ cups of Wheat Montana unbleached all-purpose flour
1 extra large egg
1 teaspoon kosher salt
½ teaspoon of freshly grated nutmeg
2 large cloves of garlic finely minced
1 bunch of wild asparagus or ½ pound of farmer’s market asparagus cut on the bias keeping heads intact (blanched for 13 seconds in salted boiling water and then put into water bath)
½ pound morel mushrooms or 2 ounces reconstituted dried morels
6 ounces parmigiano reggiano
½ cup potato water
½ to 1 stick unsalted butter
¼ to ½ cup of brandy (any kind)
2 tablespoons fresh sliced chives for garnish
3 tablespoons olive oil
Lemon Zest
Kosher salt, to taste
Freshly ground black pepper, to taste


For gnocchi: Place potatoes with skin on in large pot with cold water and 1 tablespoon kosher salt. Bring to a boil and lower to a simmer and simmer for 35 minutes or until fork tender (reserve ½ cup potato water). Once potatoes are cool enough to handle, peel off skins with a paring knife and put through a ricer or mash fine with a fork. Let cool. Once potatoes are cool, mound unto a floured surface and put the egg in the middle of the mound. Sprinkle potatoes with 1 ¼ cup flour, salt, and nutmeg. Combine with hands until you have a soft dough, adding flour if needed, but keeping dough soft. Cut into four pieces and roll out each piece into a long “snake”. Cut the rolled out dough into 1 inch pieces and roll each piece on the back of a fork to make marks. Keep cut gnocchi on a floured board until ready to cook. Bring a large pot of water to a boil and place about 20-30 pieces of gnocchi into boiling water. Once the gnocchi floats, remove with a slotted spoon and put into an ice bath to cool. Once cool put into a bowl with 1 tablespoon oil and continue until all gnocchi is made. Left over gnocchi can be frozen up to 3 months.

Once gnocchi is made, bring a large skillet to medium high heat and add 1 tablespoon oil. Add gnocchi (2 to 3 cups) and crisp outside, remove. Add another tablespoon of oil and add asparagus and mushrooms, stirring constantly about 2 minutes. Add garlic and stir another minute making sure not to burn. Add the butter, and potato water and scrap up any bits on the bottom of the pot. Add brandy and morels. Heat through and top with parmigiana reggiano, lemon zest, and fresh chives.