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How To make Potato Gnocchi with Wild Mushrooms And
4 Idaho Potatoes
Sea salt 2 Eggs
1 c Flour
Salt and pepper to taste For the Mushrooms: 1/2 c Fresh Morels
1/2 c Fresh Porcini
1/2 c Shitake mushrooms
1/2 c Oyster mushrooms
1 tb Extra virgin olive oil
2 tb Diced shallot
1 tb Chopped garlic
1/2 c Chicken stock
1/4 c Grated Parmigiano-Reggiano
2 tb Finely chopped chives
Preparing the Gnocchi: Preheat the oven to 375 degrees. Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes. While hot, peel potatoes and run through a food mill. Add eggs, seasonings, and flour, reserving 1/4 cup of flour in which to roll the gnocchi. Roll
into a smooth airy dough; do not over-work it. Roll by hand into 1/2 inch cylinders. Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi. Blanch in simmering, unsalted water and cook for two minutes or until they float for 30 seconds. Remove from water and reserve. Preparing the Wild Mushrooms and Parmigiano: Clean and rinse all mushrooms and pat dry. Heat a heavy saute pan with extra virgin olive oil and saute the mushrooms vigorously at high heat. Add shallots and garlic; saute. Deglaze with chicken stock, season, reduce and finish with Parmigiano and chives. Garnish servings Nutritional Breakdown Calories 436 Cholesterol 95 mg Fat 7.9 gm (16.1 percent of calories from fat) Sodium 145 mg
Recipe By : Chef du Jour For the Gnocchi: From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996 14:37:20 Pst
How To make Potato Gnocchi with Wild Mushrooms And's Videos
Gnocchi with mushroom sauce and truffle oil
Preparation time 10 minutes
Cooking time 10 minutes
Ingredients for 3 portions
250 g boiled potato gnocchi
20 g butter
1 small onion chopped
8 medium size mushrooms cut in quarters
20 g dry mushrooms soak in water
50 ml white wine
20 g chives chopped
100 g fresh cream
50 g grated mozzarella cheese
5 ml truffle oil
Preparation
1. Boiled gnocchi. Gnocchi are cooked when floating at water surface.
2. In a large pan sauté in melted butter the chopped onion until golden brown. Then add mushrooms and soak mushrooms.
3. Pour wine and when is evaporated add fresh cream. Finally add gnocchi and chives in the sauce.
4. .Served with mozzarella and truffle oil.
Recipe by Chef Nikolas Konstantinou
Potato gnocchi with mushrooms resipe by Jamie Oliver
How to cook a potato gnocchi with mushrooms resipe by Jamie Oliver. Know more at the site about cooking delicious
Watch THIS before you make potato gnocchi
Game changing tips. No fancy equipment, and only 2 ingredients to make delicious Italian potato gnocchi. :)
►Free Recipe Card:
Time Stamps (Chapter)
0:00
0:10 My gnocchi story
0:32 Cooking the potatoes
0:45 Why leave the skins on the potatoes
1:15 How to make gnocchi without a ricer
1:44 How to mix in the egg
1:53 Mixing in the all purpose flour
2:21 Let the gnocchi dough rest
2:32 Divide the gnocchi dough
2:48 How to roll out gnocchi dough
3:09 Cutting gnocchi evenly
3:16 Why use a fork to make gnocchi
3:42 How to roll gnocchi dough on fork tines
4:01 How to cook gnocchi
4:16 How to keep gnocchi from sticking
4:40 Gnocchi plated with sauces
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In this video I make potato gnocchi without a potato ricer and share how to make gnocchi
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