Potato Gnocchi With Wild Mushrooms And Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Extra virgin olive oil,
2 tbsp: Diced shallot,
1 tbsp: Chopped garlic,
1/2 cup: Chicken stock,
1/4 cup: Grated Parmigiano-Reggiano,
2 tbsp: Finely chopped chives,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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