Potato Gnocchi With Wild Mushrooms And

* Exported from MasterCook *

POTATO GNOCCHI WITH WILD MUSHROOMS AND

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For the Gnocchi:
4 Idaho Potatoes
Sea salt
2 eggs
1 cup flour
Salt and pepper to taste
For the Mushrooms:
1/2 cup fresh Morels
1/2 cup fresh Porcini
1/2 cup Shitake mushrooms
1/2 cup Oyster mushrooms
1 tablespoon extra virgin olive oil
2 tablespoons diced shallot
1 tablespoon chopped garlic
1/2 cup chicken stock
1/4 cup grated Parmigiano-Reggiano
2 tablespoons 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




















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