1/1 Photo of Potato Gnocchi With Wild Mushroom Sugo
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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For the gnocchi
- 2 lbs russet potatoes
- coarse salt
- 4 egg yolks
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon salt
- 1 pinch fresh ground black pepper
- 1 pinch freshly grated nutmeg
- 1 1/4 cups unbleached all-purpose flour, plus more for dusting (or use store bought gnocchi - 1 pound fresh or frozen)
For the sugo
- 1/3 cup extra virgin olive oil
- 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
- salt & freshly ground black pepper
- 1 tablespoon chopped garlic
- 1 teaspoon minced fresh rosemary leaf
- 1 tablespoon minced shallot
- 1/2 cup tomato puree (from fresh or canned peeled tomato)
- 1/4 cup red wine
- 1/2 cup chicken broth or 1/2 cup water
- 1 tablespoon unsalted butter, generous
- 1 tablespoon minced fresh parsley leaves
- 1/3 cup shredded parmesan cheese
- 1Preheat oven to 375 degrees F.
- 2Bake 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.
- 3In 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.
- 4Give 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.
- 5Heat 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.
- 6Bring 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.
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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
- Total Fat 31.9 g
- Saturated Fat 9.6 g
- Cholesterol 191.9 mg
- Sodium 739.0 mg
- Total Carbohydrate 77.6 g
- Dietary Fiber 7.4 g
- Sugars 5.2 g
- Protein 22.6 g