Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Potato Gnocchi with Wild Mushroom Sugo




Source of Recipe


Easy Entertaining with Michael Chiarello






List of Ingredients



• For the gnocchi:
  
• 2 pounds russet potatoes
  
• Coarse salt
  
• 4 egg yolks
  
• 1/2 cup freshly grated Parmesan
  
• 1/2 teaspoon salt
  
• Pinch freshly ground black pepper
  
• Pinch freshly grated nutmeg
  
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)
  
• For the sugo:
  
• 1/3 cup extra-virgin olive oil
  
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
  
• Salt and freshly ground pepper
  
• 1 tablespoon chopped garlic
  
• 1 teaspoon minced fresh rosemary leaves
  
• 1 tablespoon minced shallots
  
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
  
• 1/4 cup red wine
  
• 1/2 cup chicken broth or water
  
• 1 generous tablespoon unsalted butter
  
• 1 tablespoon minced fresh parsley leaves
  
• Parmesan
  






Instructions



1. For the gnocchi:
   Preheat oven to 375 degrees F.
   
   
2. Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.)
   
3. 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. You should have about 4 cups.
   
4. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the 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, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
   
5. 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-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.
   
6. For the sugo:
   Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes.
   
7. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season
   
8. Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.
   
   






Final Comments


Yield: 4 servings