INGREDIENTS

INSTRUCTIONS

For gnocchi: Preheat oven to 450F. Pierce potatoes with fork. Bake
until tender, about 1 hour. Cool slightly; cut potatoes in half and
scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk,  salt,
pepper and nutmeg. Mix in enough flour to form firm, slightly  elastic
dough. Turn out onto lightly floured surface. Divide dough  into 4
equal portions. Gently roll 1 portion between hands and work  surface
to form 1/2-inch-thick rope about 18 inches long. Cut  crosswise into
1/2-inch pieces. Roll each piece over tines of dinner  fork to make
grooves in gnocchi. Arrange gnocchi in single layer on  floured baking
sheet. Repeat with remaining 3 portions of dough.  Working in small
batches, cook gnocchi in large pot of boiling salted  water until
gnocchi rise to top and are tender, about 5 minutes.  Using slotted
spoon, transfer gnocchi to large baking pan. (Gnocchi  can be prepared
ahead. Let stand 1 hour at room temperature, or cover  and refrigerate
up to 2 days.)  For mushroom sauce: Cook butter and olive oil in heavy
large skillet  over medium heat until butter begins to brown, about 2
minutes. Add  mushrooms and shallots and saute until golden brown,
about 10  minutes. Add stock and sage; simmer until liquid is slightly
reduced,  about 8 minutes. Season to taste with salt and pepper.  Add
gnocchi to sauce in skillet and cook until heated through, about 1
minute. Add arugula and stir until wilted. Divide equally among bowls.
Drizzle with truffle oil, if desired. Sprinkle with cheese.  *Available
at Italian markets, specialty foods stores and some  supermarkets.
Makes 4 Servings.  Bon Appetit November 1999  Converted by MC_Buster.
Per serving: 1164 Calories (kcal); 64g Total Fat; (48% calories from
fat); 28g Protein; 124g Carbohydrate; 296mg Cholesterol; 1845mg  Sodium
Food Exchanges: 8 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0  Fruit; 11
Converted by MM_Buster v2.0n.

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