Potato Gnocchi With Wild Mushroom Sugo Recipes

POTATO GNOCCHI WITH WILD MUSHROOM SAUCE

Steps:

• Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
• In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
• Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

POTATO GNOCCHI WITH WILD MUSHROOM SUGO

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.

POTATO GNOCCHI WITH WILD MUSHROOM SUGO

Steps:

• Preheat oven to 375 degrees F.
• 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.
• 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.
• 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.
• 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.
• 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.

POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS

Steps:

• Plate the grated, cooked potatoes on a work surface in a mound. Make a well in the center and sprinkle with salt and pepper. Add the egg yolk and begin to knead in half the flour. When moistened, add the other half of flour and knead until the dough comes together. let it rest for 2 minutes.
• Fill a large pot with cold water, add 1 teaspoons salt and bring to a boil. Have a bowl of ice water nearby.
• Cut the dough into 4 equal pieces. Roll each piece into a 1/2 inch log. Cut each log into 1/2 inch pieces. When the water is boiling drop the gnocchi into the water and boil until the pieces float to the surface, about 1 minute.
• Remove the gnocchi and plung into the ice water to stop the cooking, then let drain.
• Melt butter in a 10 inch skillet over medium high heat. Stir in mushrooms and cook until tender, about 5 minutes. Stir in cubed roasted squash and cooked potato gnocchi. Add lemon juice, sage strips and season with salt and pepper.
• Cook, tossing occasionally until gnocchi and squash start to brown, about 5 to 8 minutes.

GNOCCHI WITH WILD-MUSHROOM SAUTE

Steps:

• Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
• In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
• Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.

GNOCCHI WITH WILD MUSHROOMS

Steps:

• Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove from heat and set aside. Boil the gnocchi until tender but firm and drain. Toss the gnocchi with the mushroom mixture, add the Parmesan cheese, season with salt and pepper to taste and serve immediately.