Cello Italian Restaurant in Howell expanded their presence with a Royal Oak pop-up shop last fall, bringing with them specialties such as eggplant parmesan and veal picatta, and pasta dishes like lemon spaghetti and lamb bolognese. Though, Craig Myrand, chef and culinary director of Cello, admits that there is one dish on his menu that he consistently craves: the wild mushroom gnocchi. “The ricotta gnocchi are delicate, and the flavors of the dish work incredibly well together,” Myrand says. “For a simple dish with only a few ingredients, it packs a lot of flavor.” He suggests paring the dish with Bricco dei Tati Barbera or Tormaresca Chardonnay, both of which are served at Cello.
Cello Ricotta Gnocchi
1 cup all purpose flour
⅔ cup grated parmesan
2 tsp. kosher salt and pepper
1 ⅓ cup ricotta
1 egg yolk
Mix flour, parmesan, salt and pepper in a large moon bowl until mixed. Make a well in center of mixture. Pour ricotta and egg in center and stir until smooth. By hand, slowly mix ricotta into flour in a circular motion until all flour is absorbed. Roll into ropes just bigger than a pencil in diameter. Flatten with your hand slightly. Cut on a bias every 2 inches and place pieces on parchment-lined sheet tray dusted lightly with rice flour. Bring a pot of salted water to a boil. Drop gnocchi into water. As soon as gnocchi floats, remove and shock them in an ice bath. Once cool, remove from water and lay them on parchment-lined sheet tray to cool for several hours. Toss lightly in oil and portion into 5-oz. bags.
Cello Wild Mushroom Gnocchi (Serves 4)
2 Tbsp. pomace olive oil
1 tsp. minced garlic
2 cups chopped wild mushrooms
3 cups heavy cream
⅓ cup parmesan
2 Tbsp. fresh chopped parsley
Heat a large sauté pan on high and add olive oil. Carefully add the cooked gnocchi to the pan and sear until golden brown on one side. With kitchen tongs, flip the gnocchi to sear the other side. Add garlic and cook until golden brown. Add heavy cream and parmesan. Bring to a boil and simmer for 2 minutes or until sauce thickens. Turn off and top with parsley. Enjoy!
What are your favorite dishes to make this season? Tell us in the comments below!
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