- 4 lbs yukon gold potatoes, scrubbed
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 whole egg, beaten
- 2 tablespoons extra virgin olive oil
For Mushroom Fricassee
- 3 tablespoons butter
- 1 lb assorted wild mushroom, such as Portabello, oyster, shiitake and chanterelles, cleaned and coarsely chopped
- 1 tablespoon shallot, minced
- 1 tablespoon garlic, minced
- 1⁄2 cup marsala wine
- 1 teaspoon fresh thyme, chopped
- salt & freshly ground black pepper
For Potato Gnocchi Gratin
- 2 cups heavy cream, reduced by one third and seasoned with
- salt and pepper
- 4 ripe plum tomatoes, peeled, seeded and diced
- 2 tablespoons parsley, chopped
Directions See How It's Made
- Preheat oven to 350°F.
- For Gnocchi:.
- Roast the potatoes for 1 to 1 1/2 hours - they should be just done. If they cook too long, they'll be gummy. Halve, scoop and rice the potatoes. Toss in flour and salt. Add the egg and oil and mix well.
- Bring a large pot of water to a boil. Add salt. Roll the potato mixture into 1 inch thick logs and cut on the diagonal into 2 inch lengths. Blanch in boiling water and shock with ice water. Transfer the gnocchi to a plastic container and store in a single layer.
- For Mushroom Fricassee:.
- Heat one tablespoon butter in a large frying pan. Add the mushrooms and cook each type individually. When the mushrooms are cooked, add the shallots and garlic to the pan and cook until tender. Combine all the mushrooms in the pan, season with salt and pepper, add the marsala and thyme and cook and cook until the marsala has reduced to a glaze.
- For Potato Gnocchi Gratin:.
- Put the gnocchi in a buttered gratin dish large enough to hold them in one layer. Cover with heavy cream. Sprinkle with the mushrooms, tomatoes and Parmesan cheese. Place under the broiler until the gnocchi are toasted and golden. Sprinkle with chopped parsley.