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    You are in: Home / Recipes / Potato Gnocchi With Wild Mushroom Sugo Recipe
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    Potato Gnocchi With Wild Mushroom Sugo

    Potato Gnocchi With Wild Mushroom Sugo. Photo by threeovens

    1/1 Photo of Potato Gnocchi With Wild Mushroom Sugo

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Bread'n'Butter's Note:

    This recipe was on the Food Network's "Easy Entertaining with Michael Chiarello." I cheat and use pre-made gnocchi, but I am sure the real thing is even better! Huge hit at my house.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the gnocchi

    For the sugo

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.
    3. 3
      In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
    4. 4
      Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.
    5. 5
      Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.
    6. 6
      Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

    Ratings & Reviews:

    • on October 30, 2011

      45

      This was very easy to make because I also cheated and bought the gnocchi. The fresh rosemary really made the dish. Made for Fall 2011 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato Gnocchi With Wild Mushroom Sugo

    Serving Size: 1 (481 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 690.7
     
    Calories from Fat 287
    41%
    Total Fat 31.9 g
    49%
    Saturated Fat 9.6 g
    48%
    Cholesterol 191.9 mg
    63%
    Sodium 739.0 mg
    30%
    Total Carbohydrate 77.6 g
    25%
    Dietary Fiber 7.4 g
    29%
    Sugars 5.2 g
    21%
    Protein 22.6 g
    45%

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