Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 dish with shaved Parmigiano and chive sticks. Yield: 4
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

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