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1
Preheat oven to 450F.
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2
Pierce potato in several places with fork.
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3
Bake until tender, about 1 hour.
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4
Let stand until just cool enough to handle, about 15 minutes.
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5
Peel potato.
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6
Press potato through ricer or food mill or mash in large bowl.
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7
Add flour, egg, Parmesan cheese, olive oil, lemon peel, salt, and pepper and stir just until blended.
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8
Turn dough out onto lightly floured surface; divide into 8 pieces.
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9
Roll 1 dough piece between hands and surface to 15-inch-long rope.
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10
Cut into 1/2-inch pieces.
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11
Place gnocchi on lightly floured baking sheet.
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12
Repeat with remaining dough.
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13
(Can be made 6 hours ahead.
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14
Cover and chill.)
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15
Bring 1/2 cup water to boil in small saucepan.
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16
Remove from heat.
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17
Add porcini; let soak until soft, about 20 minutes.
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18
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
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19
Add crimini mushrooms; saute until soft, about 5 minutes.
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20
Add porcini mushrooms and their soaking liquid, leaving behind any sediment in bowl.
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21
Cook until almost all liquid evaporates, about 1 minute.
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22
Add broth and vinegar.
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23
Reduce heat to medium; simmer until reduced to 1 cup liquid, about 4 minutes.
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24
Whisk in 3 tablespoons butter.
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25
Heat heavy large skillet over medium heat.
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26
Add pancetta; saute until pancetta is crisp, about 2 minutes.
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27
Add shallots, parsley, sage, and rosemary.
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28
Saute until shallots are soft, about 5 minutes.
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29
Add liver and saute just until cooked through, about 5 minutes.
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30
Add mushroom mixture.
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31
Season sauce to taste with salt and pepper.
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32
Meanwhile, bring large pot of salted water to boil.
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33
Add gnocchi and cook until rising to surface, about 2 minutes.
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34
Continue cooking 1 minute longer.
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35
Drain.
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36
Divide gnocchi among 4 plates.
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37
Spoon sauce over and serve.
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38
*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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39
**Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.
