Potato Gnocchi Gratin With Fricassee of Wild Mushrooms Recipe

Name: Potato Gnocchi Gratin With Fricassee of Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs yukon gold potatoes, scrubbed; 1 cup all-purpose flour; 2 teaspoons salt; 1 whole egg, beaten; 2 tablespoons extra virgin olive oil; 3 tablespoons butter; 1 lb assorted wild mushroom, such as Portabello, oyster, shiitake and chanterelles, cleaned and coarsely chopped; 1 tablespoon shallot, minced; 1 tablespoon garlic, minced; ½ cup marsala wine; 1 teaspoon fresh thyme, chopped; salt & freshly ground black pepper; butter; gnocchi; 2 cups heavy cream, reduced by one third and seasoned with; salt and pepper; 4 ripe plum tomatoes, peeled, seeded and diced; 2 tablespoons parsley, chopped

Servings: persons

4 lbs yukon gold potatoes, scrubbed
1 cup all-purpose flour
2 teaspoons salt
1 whole egg, beaten
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 lb assorted wild mushroom, such as Portabello, oyster, shiitake and chanterelles, cleaned and coarsely chopped
1 tablespoon shallot, minced
1 tablespoon garlic, minced
½ cup marsala wine
1 teaspoon fresh thyme, chopped
salt & freshly ground black pepper
butter
gnocchi
2 cups heavy cream, reduced by one third and seasoned with
salt and pepper
4 ripe plum tomatoes, peeled, seeded and diced
2 tablespoons parsley, chopped

1
Preheat oven to 350F.
2
For Gnocchi:.
3
Roast the potatoes for 1 to 1 1/2 hours - they should be just done.
4
If they cook too long, they'll be gummy.
5
Halve, scoop and rice the potatoes.
6
Toss in flour and salt.
7
Add the egg and oil and mix well.
8
Bring a large pot of water to a boil.
9
Add salt.
10
Roll the potato mixture into 1 inch thick logs and cut on the diagonal into 2 inch lengths.
11
Blanch in boiling water and shock with ice water.
12
Transfer the gnocchi to a plastic container and store in a single layer.
13
For Mushroom Fricassee:.
14
Heat one tablespoon butter in a large frying pan.
15
Add the mushrooms and cook each type individually.
16
When the mushrooms are cooked, add the shallots and garlic to the pan and cook until tender.
17
Combine all the mushrooms in the pan, season with salt and pepper, add the marsala and thyme and cook and cook until the marsala has reduced to a glaze.
18
For Potato Gnocchi Gratin:.
19
Put the gnocchi in a buttered gratin dish large enough to hold them in one layer.
20
Cover with heavy cream.
21
Sprinkle with the mushrooms, tomatoes and Parmesan cheese.
22
Place under the broiler until the gnocchi are toasted and golden.
23
Sprinkle with chopped parsley.

1099

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 lbs yukon gold potatoes, scrubbed, 1 cup all-purpose flour, 2 teaspoons salt, 1 whole egg, beaten, and more.

Yes, Potato Gnocchi Gratin With Fricassee of Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Gnocchi Gratin With Fricassee of Wild Mushrooms

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