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.
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Bailee Bard
[email protected]This dish was amazing! I loved the combination of the gnocchi and the wild mushroom sauce.
Karan Chaudhry
[email protected]This recipe is a keeper! The gnocchi were light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.
ilan I
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really dense. The sauce was good, though.
Eric Powell jr
[email protected]This dish was delicious! I loved the combination of the gnocchi and the wild mushroom sauce. I will definitely be making this again.
Yvonne Gulmatico
[email protected]I've made this dish several times and it's always a crowd-pleaser. The gnocchi are always light and fluffy, and the sauce is rich and flavorful.
RADHA KUMARI
[email protected]This recipe was a bit more work than I was expecting, but it was worth it. The gnocchi were delicious and the sauce was perfect.
jafrin rapti
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The gnocchi were light and fluffy, and the sauce was flavorful without being overpowering.
Jean-Pierre Fourie
[email protected]This dish was a little too rich for my taste, but my husband loved it. The gnocchi were good, but the sauce was a bit too heavy.
Veloria Dockery
[email protected]I love this recipe! The gnocchi are so easy to make and the sauce is delicious. I've made this dish several times and it's always a hit.
Afifa Khan
[email protected]The potato gnocchi with wild mushroom sugo was amazing! The gnocchi were perfectly cooked and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Nagomane Hakayake
[email protected]I made this dish last night and it was a hit with my family! The gnocchi were light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.