Gnocchi with mushroom, tomato and herb ragout

1 Servings

Ingredients

Quantity Ingredient
2 larges Baking potatoes
2 Eggs
Up to 1 cup flour
Salt and white pepper
1 tablespoon Butter
1 cup Sliced Shiitake mushrooms
1 cup Tomato concassee; (peeled, seeded and diced tomatoes)
1 tablespoon Each chopped basil, parsley and chives
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.

Yield: 3 to 4 servings

Recipe By :ESSENCE OF EMERIL SHOW#EE076 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 08:15:28 -0500 From: Meg Antczak <meginny@...>

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