Potato Gnocchi With Wild Mushrooms And

* Exported from MasterCook *

POTATO GNOCCHI WITH WILD MUSHROOMS AND

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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