| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Idaho Potatoes | |
| Sea salt | ||
| 2 | Eggs | |
| 1 | c | Flour |
| Salt and pepper to taste | ||
| 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 | Diced shallot |
| 1 | tb | Chopped garlic |
| 1/2 | c | Chicken stock |
| 1/4 | c | Grated Parmigiano-Reggiano |
| 2 | tb | Finely chopped chives |
INSTRUCTIONS
GNOCCHI MUSHROOMS Preparing the Gnocchi: Preheat the oven to 375 degrees. 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 inch cylinders. Cut into one inch 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 two minutes or until they float for 30 seconds. Remove from water and reserve. Preparing the 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 Nutritional Breakdown Calories 436 Cholesterol 95 mg Fat 7.9 gm (16.1 percent of calories from fat) Sodium 145 mg Recipe By : Chef du Jour Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:37:20 PST From: minnie@juno.com (Louise M McCartney)
A Message from our Provider:
“He who kneels before God can stand before anyone.”