Gnocchi with mushroom, tomato & herb ragout
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | large | baking potatoes |
| 2.00 | eggs | |
| 1.00 | cup | flour; or less |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1.00 | tablespoon | butter |
| 1.00 | cup | sliced shiitake mushrooms |
| 1.00 | cup | tomato concasse |
| 1 | (peeled; seeded and diced tomatoes | |
| 1.00 | tablespoon | chopped basil |
| 1.00 | tablespoon | chopped parsley |
| 1.00 | tablespoon | chopped chives |
| 1 | parmesan cheese; for garnish | |
Directions
Preheat oven to 375 degrees. With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a ¾-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Bring a large pot of salted water to a boil. Heat a saute pan over low heat, add butter, then mushrooms. After 1 minute add tomatoes. Toss and cook for 2 minutes. Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese. This recipe yields 3 to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-076 broadcast 01-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-17-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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