INGREDIENTS

INSTRUCTIONS

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  Posted to MC-Recipe
Digest V1 #255  Date: Wed, 23 Oct 1996 14:37:20 PST  From:
minnie@juno.com (Louise M McCartney)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 795
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 375.6mg
Sodium: 332.9mg
Potassium: 1264.6mg
Carbohydrates: 137.5g
Fiber: 8.9g
Sugar: 3.3g
Protein: 34.7g