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Potato Gnocchi with Wild Mushrooms

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each potatoes
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2 large eggs
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1 cup all-purpose flour
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Mushrooms
½ cup mushrooms, morel
*
½ cup mushrooms, porcini
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½ cup mushrooms, shiitake
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½ cup mushrooms, oyster
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1 tablespoon olive oil, extra-virgin
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2 tablespoons shallots
diced
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1 tablespoon garlic
chopped
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½ cup chicken broth
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¼ cup Parmesan cheese
grated
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2 tablespoons chives
chopped
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Ingredients

Amount Measure Ingredient Features
4 each potatoes
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2 large eggs
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237 ml all-purpose flour
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Mushrooms
118 ml mushrooms, morel
*
118 ml mushrooms, porcini
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118 ml mushrooms, shiitake
* Camera
118 ml mushrooms, oyster
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15 ml olive oil, extra-virgin
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3E+1 ml shallots
diced
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15 ml garlic
chopped
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118 ml chicken broth
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59 ml Parmesan cheese
grated
* Camera
3E+1 ml chives
chopped
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Directions

Preparing the Gnocchi: Preheat the oven to 375℉ (190℃).

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 ¼ cup of flour in which to roll the gnocchi.

Roll into a smooth airy dough; do not over-work it.

Roll by hand into ½ 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 sauté pan with extra virgin olive oil and sauté the mushrooms vigorously at high heat.

Add shallots and garlic; sauté.

Deglaze with chicken stock, season, reduce and finish with Parmigiano and chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 22417% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 59mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 10%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 16%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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