- 2 large baking potatoes
- 2 egg yolks
- Flour as needed, up to 1 1/2 cups
- Salt and white pepper
- 4 tablespoons butter
- 2 cups sliced Shiitake mushrooms
- 1 cup tomato concasse (peeled, seeded and diced tomatoes)
- 1 tablespoon chopped garlic
- 1/4 cup dry white wine
- 1 tablespoon each chopped basil, parsley and chives
- Parmesan cheese, for garnish
- Extra-virgin olive oil to taste
Preheat oven to 375 degrees. With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.
Bring a large pot of salted water to a boil.
Heat a sauté pan over low heat, add 3 tablespoons of the butter, and once melted, add the mushrooms. After 5 minutes, add garlic and tomatoes. Toss and cook for 2 minutes longer. Add the wine.
Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs and remaining tabelspoon of butter; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese and olive oil to taste.
Pumpkin Gnocchi With A Brown Butter Sauce, Crisped Sage And Shaved Parmegianno-reggiano
Eggplant Parmesan Napoleon With Spicy Tomato Sauce
Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes
Marinated Flank Steak With Mushroom Ragout And Herb Salad
Baked Halibut In A Saffron Broth Over Mashed Potatoes With A Tomato And Black Olive Ragout
Baked Goat Cheese Gnocchi
Pan Seared Filet Mignon With A Sweetbread Wild Mushroom Ragout
Seared Salmon With A Wild Mushroom And White Bean Ragout And A Merlot Reduction Sauce
Roasted Rainbow Trout With A Lump Crab Meat And Grilled Asparagus Relish With A Lemon Beurre Blanc
Pan Crispy Snapper With A Fresh Fava Bean And Mushroom Ragout