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Potato Gnocchi With Wild Mushrooms And

Potato Gnocchi With Wild Mushrooms And comes together with Idaho Potatoes Sea Salt, Eggs, Flour Salt And Pepper, Fresh Morels, and Fresh Porcini. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 2
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 2 tbsp
• Preparing The Gnocchi

Method (preview)

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes.

3. 3

   While hot, peel potatoes and run through a food mill.

4. 4

   Add eggs, seasonings, and flour, reserving 1/4 cup of flour in which to roll the gnocchi.

5. 5

   Roll into a smooth airy dough; do not over-work it.

6. 6

   Roll by hand into 1/2 inch cylinders.

7. 7

   Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi.

8. 8

   Blanch in simmering, unsalted water and cook for two minutes or until they float for 30 seconds. Remove from water and reserve.

9. 9

   Preparing the Wild Mushrooms and Parmigiano

10. 10

    Clean and rinse all mushrooms and pat dry.

11. 11

    Heat a heavy saute pan with extra virgin olive oil and saute the mushrooms vigorously at high heat. Add shallots and garlic; saute.

12. 12

    Deglaze with chicken stock, season, reduce and finish with Parmigiano and chives.

13. 13

    Garnish dish with shaved Parmigiano and chive sticks. Yield: 4 servings

14. 14

    Calories 436

15. 15

    Cholesterol 95 mg

16. 16

    Fat 7.9 gm (16.1 percent of calories from fat)

17. 17

    Sodium 145 mg