Gnocchi With Mushroom Sauce


1 1/2 pounds Russet potatoes, (about 2 medium)
1 lrg Egg yolk
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1 pch Grated nutmeg
7 tablespoons All purpose flour, (about)
2 tablespoons Butter, (ΒΌ stick)
2 tablespoons Olive oil
12 ounces Fresh shiitake mushrooms, stemmed, sliced
1/2 cup Sliced shallots
1 3/4 cups Chicken stock or canned low-salt chicken b
3 cups Coarsely chopped arugula
1/2 teaspoon White truffle oil, (optional)* (about)


For gnocchi: Preheat oven to 450F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces.
Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
For mushroom sauce: Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and saute until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls.
Drizzle with truffle oil, if desired. Sprinkle with cheese.
*Available at Italian markets, specialty foods stores and some supermarkets.
Makes 4 Servings.





1.0 servings


Saturday, December 5, 2009 - 10:28pm



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