| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | lg | Baking potatoes |
| 2 | Eggs | |
| Up to 1 cup flour | ||
| Salt and white pepper | ||
| 1 | tb | Butter |
| 1 | c | Sliced Shiitake mushrooms |
| 1 | c | Tomato concassee; (peeled, seeded and diced tomatoes) |
| 1 | tb | Each chopped basil, parsley and chives |
| Parmesan cheese,; for garnish |
INSTRUCTIONS
Preheat oven to 375 degrees. With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a~ wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Bring a large pot of salted water to a boil. Heat a saute pan over low heat, add butter, then mushrooms. After 1 minute add tomatoes. Toss and cook for 2 minutes. Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese. Yield: 3 to 4 servings Recipe By :ESSENCE OF EMERIL SHOW#EE076 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 08:15:28 -0500 From: Meg Antczak <meginny@frontiernet.net>
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