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