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

4 Idaho Potatoes
  Sea salt
2 Eggs
1cFlour
  Salt and pepper to taste
  For the Mushrooms:
1/2cFresh Morels
1/2cFresh Porcini
1/2cShitake mushrooms
1/2cOyster mushrooms
1tbExtra virgin olive oil
2tbDiced shallot
1tbChopped garlic
1/2cChicken stock
1/4cGrated Parmigiano-Reggiano
2tbFinely 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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