Potato gnocchi with wild mushrooms and

4 Servings

Ingredients

Quantity Ingredient
4 Idaho Potatoes
Sea salt
2 Eggs
1 cup Flour
Salt and pepper to taste
For the Mushrooms:
½ cup Fresh Morels
½ cup Fresh Porcini
½ cup Shitake mushrooms
½ cup Oyster mushrooms
1 tablespoon Extra virgin olive oil
2 tablespoons Diced shallot
1 tablespoon Chopped garlic
½ cup Chicken stock
¼ cup Grated Parmigiano-Reggiano
2 tablespoons Finely chopped chives
For the Gnocchi:

Directions

Preparing the Gnocchi: Preheat the oven to 375 degrees. Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes. While hot, peel potatoes and run through a food mill. Add eggs, seasonings, and flour, reserving ¼ cup of flour in which to roll the gnocchi. Roll into a smooth airy dough; do not over-work it. Roll by hand into ½ inch cylinders. Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi. Blanch in simmering, unsalted water and cook for two minutes or until they float for 30 seconds.

Remove from water and reserve. Preparing the Wild Mushrooms and Parmigiano: Clean and rinse all mushrooms and pat dry. Heat a heavy saute pan with extra virgin olive oil and saute the mushrooms vigorously at high heat. Add shallots and garlic; saute. Deglaze with chicken stock, season, reduce and finish with Parmigiano and chives.

Garnish dish with shaved Parmigiano and chive sticks. Yield: 4 servings Nutritional Breakdown Calories 436 Cholesterol 95 mg Fat 7.9 gm (16⅒ percent of calories from fat) Sodium 145 mg

Recipe By : Chef du Jour

From: Minnie@... (Louise M Mccartndate: Wed, 23 Oct 1996 14:37:20 Pst

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