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Name: Stuffed Mushroom And Gnocchi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Mozzarella cheese; Heavy Cream; Baby spinach; Wild mushrooms; Sundried tomato; diced; Wild mushroom; (girgolles; ; trumpete); Shoe pastry; (flour, water; Basil and tarragon; chopped; 1 lg Flat wild mushroom; Truffle oil; Ground walnut; Garlic; ; butter); Seasoning; Parmesan cheese; Cepe powder

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INGREDIENTS

Mozzarella cheese
SAUCE
Heavy Cream
Baby spinach
Wild mushrooms
Sundried tomato; diced
Wild mushroom; (girgolles
; trumpete)
GNOCCHI
Shoe pastry; (flour, water
Basil and tarragon; chopped
1 lg Flat wild mushroom
Truffle oil
Ground walnut
Garlic
GARNISH
; butter)
Seasoning
Parmesan cheese
Cepe powder
STUFFED MUSHROOM

Servings

INSTRUCTIONS

Gnocchi: Sweat down mushroom in butter, add water and bring to the boil. Add flour, cepe powder and ground walnuts - bind together. Remove from the heat and cool. Pipe into simmering water, cut into 1 inch cylinders. Simmer for 7 minutes, drain and refresh. Stuffed mushroom: Pan fry large flat mushroom on both sides in olive oil. Sweat down onion and garlic, Add basil, tarragon, tomatoes, mozzarella cheese and season. Stuff pan fried mushroom with the above. Place the stuffed mushroom and gnocchi on a baking tray, brush with olive oil and bake in oven for 5-10 minutes. Sauce: Bring cream to simmer, whisk in truffle and parmesan - season to taste. Garnish: Heat olive oil in pan and sweat down mushrooms and spinach until tender. To assemble: Remove stuffed mushroom and gnocchi from oven. Place gnocchi in the bottom of a large white bowl. Put stuffed mushroom towards the rear of the bowl in a raised position. Pour sauce over gnocchi only, add the garnish and decorate with a fresh basil leaf. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Stuffed Mushroom And Gnocchi

Mozzarella cheese
 SAUCE
 Heavy Cream
 Baby spinach
 Wild mushrooms
 Sundried tomato; diced
 Wild mushroom; (girgolles
 ; trumpete)
 GNOCCHI
 Shoe pastry; (flour, water
 Basil and tarragon; chopped
1 lg Flat wild mushroom
 Truffle oil
 Ground walnut
 Garlic
 GARNISH
 ; butter)
 Seasoning
 Parmesan cheese
 Cepe powder
 STUFFED MUSHROOM

Gnocchi: Sweat down mushroom in butter, add water and bring to the boil.  Add flour, cepe powder and ground walnuts - bind together. Remove from the  heat and cool. Pipe into simmering water, cut into 1 inch cylinders. Simmer  for 7 minutes, drain and refresh.    Stuffed mushroom: Pan fry large flat mushroom on both sides in olive oil.  Sweat down onion and garlic, Add basil, tarragon, tomatoes, mozzarella  cheese and season. Stuff pan fried mushroom with the above. Place the  stuffed mushroom and gnocchi on a baking tray, brush with olive oil and  bake in oven for 5-10 minutes.    Sauce: Bring cream to simmer, whisk in truffle and parmesan - season to  taste.    Garnish: Heat olive oil in pan and sweat down mushrooms and spinach until  tender.    To assemble: Remove stuffed mushroom and gnocchi from oven. Place gnocchi  in the bottom of a large white bowl. Put stuffed mushroom towards the rear  of the bowl in a raised position. Pour sauce over gnocchi only, add the  garnish and decorate with a fresh basil leaf.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (2146g)
Recipe Makes: 1 servings

Calories: 39
Calories from Fat: 12 (31%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 83.2mg		3 %
Potassium 221.6mg		6 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 4.4g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 39

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