Stuffed Gnocchi With Truffled Mushroom Caramelized Onion Recipes

GNOCCHI WITH MUSHROOMS AND ONION

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.

STUFFED GNOCCHI WITH TRUFFLED MUSHROOM & CARAMELIZED ONION

Steps:

• Rice or finely grate the potatoes. Add in the salt and garlic powder.
• Add the flour in 1/4 cup at a time and incorporate, 100g minimum and up to 20g more if needed to make the dough come together.
• Roll out handfuls of the dough to 3/4 inch thickness.
• Cut the dough into sections of about 3/4 inch to 1 inch.
• Finely chop the shiitake mushrooms. I reserve two or three and slice and fry separately for garnish.
• Cook the onions with the baking soda in the olive oil over a medium-high heat for 7 minutes.
• Add the mushrooms, garlic and salt. Cook for ten minutes until the onions are brown.
• Roll the sections of dough into balls and then flatten.
• Place half a teaspoon of filling in the center of the dough and fold the filling around it.
• Place the filled gnocchi on a sheet of baking paper while you stuff the rest of the gnocchi. They're should be leftover filling.
• Place around 12 gnocchi at a time into a large wide pot of boiling salted water.
• When the gnocchi float to the top, cook for two minutes and remove with a slotted spoon.
• Place on baking paper again and cook all the gnocchi.
• Heat the tablespoon of oil in a pan and fry the gnocchi in batches on two sides until golden.
• Take the pan with the leftover filling and heat on high.
• When the filling is sizzling, add the balsamic vinegar and white wine and cook for two minutes.
• Remove from the heat, add in the coconut cream, salt and black pepper to taste. Shave the remaining 5g of truffle and add in.
• Serve the gnocchi gently tossed in the sauce or with the sauce drizzled over.

CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• Heat oven to 400 degrees.
• Spread bread cubes in single layer on a large baking sheet.
• Bake, stirring occasionally about 10 minutes or until golden brown.
• Transfer to a large bowl.
• In a large, heavy frying pan, melt the butter over medium high heat.
• When hot, add onions and cook, stirring occasionally until golden brown.
• About 20 minute.
• Reduce heat to medium and add the mushrooms and celery.
• Cook and stir until tender, about 8 minutes.
• Add this mixture to the bread cubes along with the parsley and tarragon.
• Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
• Add hot stock to the bread mixture and season to taste with salt and pepper.
• Mix in the eggs.
• Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
• Cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and bake until top is golden brown, about 30 minutes longer.
• I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!