Gnocchi with Mushroom, Tomato and Herb Ragout

1. 1

   Preheat oven to 375 degrees.

2. 2

   With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour.

3. 3

   While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl.

4. 4

   Beating vigorously with a wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag.

5. 5

   Season to taste with salt and pepper.

6. 6

   Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet.

7. 7

   Chill until firm.

8. 8

   Cut each cylinder into 1-inch pieces.

9. 9

   Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.

10. 10

    Bring a large pot of salted water to a boil.

11. 11

    Heat a saute pan over low heat, add butter, then mushrooms.

12. 12

    After 1 minute add tomatoes.

13. 13

    Toss and cook for 2 minutes.

14. 14

    Meanwhile boil gnocchi, testing frequently for doneness.

15. 15

    Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs; season to taste with salt and pepper.

16. 16

    Serve in warmed shallow bowls, topped with freshly-grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.