Title: Potato Gnocchi with Wild Mushrooms And
Categories: Dumpling Mushroom
Yield: 4 Servings

4		Idaho Potatoes
		Sea salt
2		Eggs
1	c	Flour
		Salt and pepper to taste
		For the Mushrooms:
1/2	c	Fresh Morels
1/2	c	Fresh Porcini
1/2	c	Shitake mushrooms
1/2	c	Oyster mushrooms
1	tb	Extra virgin olive oil
2	tb	Diced shallot
1	tb	Chopped garlic
1/2	c	Chicken stock
1/4	c	Grated Parmigiano-Reggiano
2	tb	Finely chopped chives

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 1/4 cup of flour in which to roll the gnocchi. Roll into a smooth airy dough; do not over-work it. Roll by hand into 1/2 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 (16.1 percent of calories from fat) Sodium 145 mg

Recipe By : Chef du Jour For the Gnocchi:

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

previous

next