*  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: [email protected] (Louise M Mccartndate: Wed, 23
 Oct 1996 14:37:20 Pst



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