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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
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