POTATO GNOCCHI WITH WILD MUSHROOM SUGO

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POTATO GNOCCHI WITH WILD MUSHROOM SUGO image

Categories     Mushroom

Yield 4 Servings

Number Of Ingredients 22

For the gnocchi:
2 pounds russet potatoes
Coarse salt
4 egg yolks
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly ground pepper
Pinch freshly grated nutmeg
1 to 1-1/4 cups unbleached all-purpose flour, plus more for dusting
For the sugo:
1/3 cup extra virgin olive oil
4 cups finely chopped mixed wild mushrooms (from about 3/4-pound mushrooms)
1 tablespoon chopped garlic
1 tablespoon minced shallots
1 tablespoon minced parsley
1 teaspoon minced fresh rosemary
1/4 cup red wine
1/2 cup tomato puree (from fresh peeled tomato)
1/2 cup chicken broth or water
Gray salt and freshly ground pepper
1 generous tablespoon unsalted butter
Parmesan

Steps:

  • For the gnocchi: Preheat oven to 375°F. Bake potatoes until very soft Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a ricer. You should have about 4 cups. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper and nutmeg. Work the mixture with a wooden spoon until smooth. Add the 1 cup 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. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into eight equal pieces. 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, then cut crosswise at 1/2-inch intervals. Let them dry at room temperature for at least 20 minutes. For the sugo: Heat a large sauté pan over high heat. When hot, add oil, then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes, then add garlic and cook, stirring, for about a minute to release its fragrance. Add shallot and cook for about a minute, then add parsley and rosemary. Cook briefly to release their fragrance, then add red wine and simmer until almost evaporated. Add tomato, then broth. Simmer until lightly reduced, 4 to 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in the butter. Bring a large pot of salted water to a boil. Add half the gnocchi. They are usually done about 2 minutes after they float to the surface, but test one to be sure. Lift them out with a skimmer and transfer to the sauce. Cook briefly in the sauce to coat them well, then divide among four warm bowls. Grate Parmesan over each serving.

Rodene Morris
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The sauce was a bit too salty for my taste, but overall this was a great recipe. The gnocchi were cooked perfectly and the flavors were well-balanced.


Muhammad Mubeen
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This recipe was easy to follow and the results were amazing. The gnocchi were light and fluffy, and the sauce was rich and flavorful. I would highly recommend this recipe to anyone looking for a delicious and impressive meal.


Kristiyan Lambiev
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I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor of the wild mushrooms. I will definitely be making this again.


CoNiGMa
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The gnocchi were a bit too dense for my taste, but the sauce was very flavorful.


Rakibul Ahmed
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This dish was absolutely delicious! The flavors were so rich and complex, and the gnocchi were cooked perfectly. I would definitely recommend this recipe to anyone looking for a special occasion meal.


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