* Exported from MasterCook * Potato Gnocchi With Wild Mushrooms Recipe By : Chef du Jour Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Gnocchi: 4 Idaho potatoes Sea salt 2 Eggs 1 c Flour Salt and pepper -- to taste 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 Shallot -- diced 1 tb Garlic -- chopped 1/2 c Chicken stock 1/4 c Parmigiano-Reggiano -- grated 2 tb Chives -- finely chopped Gnocchi: Preheat the oven to 375°F. 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" cylinders. Cut into 1" 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 2 minutes or until they float for 30 seconds. Remove from water and reserve. 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 Per serving: 436 Cal, 95 mg Cholesterol, 7.9 g Fat (16.1% CFF), 145 mg Sodium Posted by: Louise M McCartney <,innie@juno.com>, Oct 23, 1996 - - - - - - - - - - - - - - - - - -