Potato Gnocchi with Wild Mushrooms And

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2 Eggs
1 tb Extra Virgin Olive Oil
Sea salt
1/2 c Chicken Stock
2 tb shallot; Diced
1/2 c Shitake mushrooms
1 tb Garlic; chopped
2 tb chives; Finely chopped
1/2 c Fresh Morels
1/2 c Fresh Porcini
1/4 c Parmigiano-Reggiano; Grated
1 c Flour
1/2 c Oyster mushrooms
4 Idaho Potatoes
salt and pepper; to taste

Original recipe makes 1



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 Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:37:20 PST From: minnie@juno.com (Louise M McCartney)

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