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: email@example.com (Louise M McCartney)
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|Serving Size: 1 Serving (4100g)|
|Recipe Makes: 1|
|Calories from Fat: 682 (29%)|
|Amt Per Serving||% DV|
|Total Fat 75.8g||101 %|
|Saturated Fat 22.9g||115 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 2144.2mg||660 %|
|Sodium 1798.1mg||62 %|
|Potassium 5254.4mg||138 %|
|Total Carbohydrate 295.9g||87 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 279g|
|Protein 116.8g||167 %|
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Calories per serving: 2321
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