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Potato Gnocchi with Wild Mushroom Sugo




Source of Recipe


napastyle






Recipe Introduction


For this amount of sauce, you'll only need half of the gnocchi you make. Freeze the remaining gnocchi, uncooked, to have a head start on another meal. Boil them directly from the freezer.





List of Ingredients



• For the gnocchi:
  
• 2 lbs russet potatoes
  
• coarse salt
  
• 4 egg yolks
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1/2 tsp salt
  
• pinch freshly ground pepper
  
• pinch freshly grated nutmeg
  
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting
  
• For the sugo:
  
• 1/3 cup extra virgin olive oil
  
• 4 cups finely chopped mixed wild mushrooms (from about 3/4 lb mushrooms)
  
• 1 T chopped garlic
  
• 1 T minced shallots
  
• 1 T minced parsley
  
• 1 tsp minced fresh rosemary
  
• 1/4 cup red wine
  
• 1/2 cup tomato puree
  
• 1/2 cup chicken broth or water
  
• gray salt and freshly ground black pepper
  
• 1 generous tablespoon unsalted butter
  
• Parmesan
  






Instructions



1. For the gnocchi: Preheat the oven to 375 degrees. Bake potatoes until very soft on a bed of coarse salt in a baking dish. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve, or grate it. You should have about 4 cups.
   
2. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper and nutmeg. Work the mixture with a wooden spoon until smooth. Add the 1 cup flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist. Transfer dough to a work surface and roll into a log about 3" in diameter. Cut the log into eight equal pieces.
   
3. Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes a generous 1/2" in diameter, as if making breadsticks. Flour the ropes generously, then cut crosswise at 1/2" intervals. You can shape the gnocchi on a ridged butter paddle or fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes.
   
4. For the sugo: Heat a large saute pan over high heat. When hot, add oil, then sprinkle in the mushrooms. Don't stir! Let the mushroom sizzle and caramelize for 7 to 8 minutes, then add garlic and cook, stirring, for about a minute to release its fragrance. Add shallot and cook for about a minute, then add parsley and rosemary. Cook briefly to release their fragrance, then add red wine and simmer until almost evaporated. Add tomato, then broth. Simmer until lightly reduced, 4 to 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in the butter.
   
5. Bring a large pot of salted water to a boil. Add half the gnocchi. They are usually done about 2 minutes after they float to the surface, but test one to be sure. Lift them out with a skimmer and transfer to the sauce. Cook briefly in the sauce to coat them well, then divide among four warm bowls. Grate Parmesan over each serving.
   






Final Comments


Serves 4