Barbara Lynch has created a modern interpretation of a classic lunch counter at her restaurant Sportello (Italian for counter) that offers simple Italian dishes, breads, pastries, coffee & espresso. I love stopping by for a quick sandwich or soup and salad. On this lucky day I got to photograph her delicious recipe for truffled gnocci.

Truffled Gnocchi with Peas and Chanterelles

Serves 4 people

For Sauce:

• 2 tablespoons unsalted butter
• 8 oz mushrooms, preferably chanterelles, cleaned and trimmed (about 2 cups)
• 2 cups heavy cream
• ½ cup peas (fresh or thawed frozen)
• 1 tablespoon finely chopped
• fresh thyme
• 1 tablespoon finely chopped
• chives (for garnish)
• Freshly ground black
• pepper to taste

For Gnocchi:

• 4 large russet potatoes
• ½ cup all purpose flour
• 2 tablespoons white truffle oil
• 1 egg
• 2 teaspoons kosher salt

Preparation:

Place the unpeeled potatoes in a pot, cover them with water and bring to a boil. Add a pinch of salt and cook until the potatoes are tender and can be pierced easily with a fork (about 20 min). Strain the potatoes, peel and put through a ricer. Spread the riced potatoes on a baking sheet and let cool.

Once cool, sprinkle the flour over the potatoes and gather them into a mound. Create a well in the center of the mound and add the salt, truffle oil and egg. Using the tips of your fingers, knead the dough together until it forms a ball. Do not overwork. Using a knife, cut the dough into six even pieces. Working one at a time, roll each piece of dough into one-inch thick rope. Cut each rope into one-inch pieces and roll each piece into a ball. Using a gnocchi board, roll the balls lightly across the board to form the gnocchi shape. Place the formed gnocchi on a well-floured tray.

Cook the gnocchi in batches in a large pot of boiling, salted water. The gnocchi are done when they float (about 4 minutes). Strain from the water, place in a colander and refresh under cold running water. Season the gnocchi well with salt and freshly ground black pepper before dividing it among four warm bowls. Garnish each with the chopped chives and a drizzle of truffle oil.