Purple-Potato Gnocchi, Lobster Mushrooms, Mussels and Saffron Cream

purple-potato-Gnocchi

10 Sep Purple-Potato Gnocchi, Lobster Mushrooms, Mussels and Saffron Cream

Weekend Special: September 11-13, 2015

Inspiration

Inspiration

Last weekend Chef Silvia’s epicurean patrons so relished those plump mussels she had shipped in from the inlets of Vancouver Island that she’s found it incumbent upon herself to present them again, in two delectable preparations: on the half-shell, au gratin, and as part of a purple-potato gnocchi dish.

Wait, what? Purple potatoes?

Si. Purple potatoes.

The purple potato, a delicacy throughout France, a favorite Alexandre Dumas (whose swashbuckling pen delivered us such classics as The Three Musketeers and The Count of Monte Cristo), is an obscure variety with a hazelnut perfume and chestnut flavor, which has an antioxidant property so strong it makes blueberries look like Snickers bars.

Recipe

Recipe

Gnocchi made with eggs and purple potatoes, which is tossed with mussels (stewed in white wine and herbs) and lobster mushrooms (sautéed with extra virgin olive oil, parsley, and garlic). Accompanied by a saffron velouté.