*  Exported from  MasterCook  *
 
                   POTATO GNOCCHI WITH WILD MUSHROOMS AND
 
 Recipe By     : Chef du Jour
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Gnocchi:
    4                    Idaho Potatoes
                         Sea salt
    2                    eggs
    1      cup           flour
                         Salt and pepper to taste
                         For the Mushrooms:
      1/2  cup           fresh Morels
      1/2  cup           fresh Porcini
      1/2  cup           Shitake mushrooms
      1/2  cup           Oyster mushrooms
    1      tablespoon    extra virgin olive oil
    2      tablespoons   diced shallot
    1      tablespoon    chopped garlic
      1/2  cup           chicken stock
      1/4  cup           grated Parmigiano-Reggiano
    2      tablespoons   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
 
                                             
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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