Potato Gnocchi with Wild Mushrooms

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.