* Exported from MasterCook * POTATO GNOCCHI WITH WILD MUSHROOMS AND Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Idaho Potatoes Sea salt 2 Eggs 1 c Flour Salt and pepper to taste For the Mushrooms: 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 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 For the Gnocchi: From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996 14:37:20 Pst - - - - - - - - - - - - - - - - - -