Recipe Courtesy of Moshulu

Yield: 4 Servings Cooking Time: 1 Hour and 30 minutes Difficulty: Easy Full Episode: A Taste of Philadelphia (Season 5)


  1. In a medium sauté pan, heat oil until medium hot.
  2. Sauté mushrooms for a few minutes until well cooked, season with salt and pepper.
  3. Add gnocchi to pan and sauté with mushrooms until slightly colored and mixed together. Add ramps, truffle butter, shallot butter and sauté together for a min or two. Ensure season at this point with truffle salt, black pepper, add chicken broth.
  4. Finish with goat cheese, chives and adjust seasoning if needed.
  5. Plate in bowl and garnish with Parmesan cheese, and edible flowers.
  Directions for Pate Choux Gnocchi:    
  1. Bring water and butter to a boil.
  2. Add flour ALL AT ONCE.
  3. Stir and let cook for about 30 seconds, remove from heat.
  4. Take mixture to large stand mixer.
  5. Add to bowl with paddle.
  6. Let cool until steam has been, released, add eggs one at a time.
  7. Add remaining ingredients.
  8. Place in piping bags, then chill slightly.
  9. In simmering/salted rolling water, pipe gnocchis.
  10. Remove when floating.
  11. Dry on a plate or baking pan, and reserve for future use


Measuring Cups
Measuring Spoons
Sauté pan
Stand mixer
Dutch oven
Piping bags
Full Episode: A Taste of Philadelphia (Season 5)


  • 2 cups Pate choux gnocchi, cooked (see recipe below)
  • 2 cups Mushrooms (such as shiitake, cremini, portabella), cleaned & diced large
  • 2-3 ounces Soft goat cheese, crumbled
  • 4 ounces Wild ramp bottoms bulbs and greens, cleaned and cut into one inch lengths
  • 1 tablespoon Shallot butter
  • 2 tablespoon Cooking oil
  • 2 tablespoon Truffle butter
  • 2 teaspoon Minced chives
  • ¼ cup Chicken broth
  • Snipped edible flowers for garnish
  • Grated Parmesan for garnish
  • Salt/fresh ground black peppers/truffle salt
  • Pate Choux Gnocchi:
  • 2 cups Water
  • 1/2 pound Butter
  • 4 cups Flour
  • 9 Eggs
  • Salt/Pepper
  • Chives