Potato Gnocchi with Wild Mushrooms

1. 1

   Preparing the Gnocchi: Preheat the oven to 375F (190C).

2. 2

   Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes.

3. 3

   While hot, peel potatoes and run through a food mill.

4. 4

   Add eggs, seasonings, and flour, reserving 1/4 cup of flour in which to roll the gnocchi.

5. 5

   Roll into a smooth airy dough; do not over-work it.

6. 6

   Roll by hand into 1/2 inch cylinders.

7. 7

   Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi.

8. 8

   Blanch in simmering, unsalted water and cook for two minutes or until they float for 30 seconds.

9. 9

   Remove from water and reserve.

10. 10

    Preparing the Wild Mushrooms and Parmigiano: Clean and rinse all mushrooms and pat dry.

11. 11

    Heat a heavy saute pan with extra virgin olive oil and saute the mushrooms vigorously at high heat.

12. 12

    Add shallots and garlic; saute.

13. 13

    Deglaze with chicken stock, season, reduce and finish with Parmigiano and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.