Gnocchi with Wild Mushroom Ragout
- Number of Servings: 4
Ingredients
Gnocci:4 baking potatoes2/3 cup flourKosher saltWild Mushroom Ragout:1 lb mixed fresh wild mushrooms1 T unsalted butter or olive oil2 shallots, peeled and finely chopped1 clove garlic, peeled and minced3/4 cup stock2 sprigs fresh thyme1/4 cup cream1 T chopped chives1/4 cup shaved parmesan
Preheat the oven to 350. Pierce potatoes with fork, then bake for 40 minutes or until tender. While potatoes are still hot, peel and pass them through a ricer.
Combine mashed potato, flour, and 1 t salt. Knead until thoroughly mixed and holding together. Roll small amounts into 1" x 6" ropes. Cut the ropes into 1/2" pieces. Rolle each piece over the back of a form using your thumb; this will create indentations for the sauce to cling to. Place gnocci on a sheet tray lightly coated with a dusting of flour so that the gnocchi won't stick.
Bring a large pot of salted water to a boil. Trim mushrooms, reserving stems for another use. Slice into fairly even peieces; leave smaller caps intact.
Melt butter (or heat oil) in a large skillet over medium heat. add shallots and garlic, and cook until tender, stirring occasionally, about 5-10 minutes. Add mushroom caps and cook until they release their liquid. Add beef stock and thyme and cook for about 5 more minutes. Stir in cream and cook for another 5 minutes. Season to taste with salt and pepper.
Place gnocchi in the pot carefully so that they don't stick together. cook 2-3 minutes or until gnocchi begin rising to the top. carefully removed cooked gnocchi from pot with slotted spoon and add to ragout. Stir gently, and serve, garnishing with chives and cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
Combine mashed potato, flour, and 1 t salt. Knead until thoroughly mixed and holding together. Roll small amounts into 1" x 6" ropes. Cut the ropes into 1/2" pieces. Rolle each piece over the back of a form using your thumb; this will create indentations for the sauce to cling to. Place gnocci on a sheet tray lightly coated with a dusting of flour so that the gnocchi won't stick.
Bring a large pot of salted water to a boil. Trim mushrooms, reserving stems for another use. Slice into fairly even peieces; leave smaller caps intact.
Melt butter (or heat oil) in a large skillet over medium heat. add shallots and garlic, and cook until tender, stirring occasionally, about 5-10 minutes. Add mushroom caps and cook until they release their liquid. Add beef stock and thyme and cook for about 5 more minutes. Stir in cream and cook for another 5 minutes. Season to taste with salt and pepper.
Place gnocchi in the pot carefully so that they don't stick together. cook 2-3 minutes or until gnocchi begin rising to the top. carefully removed cooked gnocchi from pot with slotted spoon and add to ragout. Stir gently, and serve, garnishing with chives and cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
Nutritional Info Amount Per Serving
- Calories: 312.8
- Total Fat: 7.1 g
- Cholesterol: 19.2 mg
- Sodium: 314.0 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 3.4 g
- Protein: 9.9 g
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