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Categories:
baking potatoes unsalted butter egg egg yolk kosher salt freshly ground pepper nutmeg cheese flour unsalted butter extra-virgin olive oil mushrooms salt freshly ground pepper shallots garlic thyme white wine chicken stock
Viewed: 39 - Published at: 3 months agoIngredients
- Four 10-ounce baking potatoes
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- Pinch of freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large
- Salt
- Freshly ground pepper
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 teaspoon finely chopped thyme
- 1/2 cup dry white wine
- 1/4 cup chicken stock
Method
- Make the Gnocchi Preheat the oven to 375.
- On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly.
- Peel the potatoes and pass them through a ricer into a bowl.
- Stir in the butter, egg, egg yolk, salt, pepper, nutmeg and 1/2 cup of cheese and let cool.
- Make the Gnocchi Lightly dust a baking sheet with flour.
- Sprinkle the 1 1/4 cups of flour over the potato mixture and gently knead until the flour is almost incorporated.
- Scrape the dough onto a floured work surface and gently knead until smooth.
- Divide the dough into 4 equal pieces.
- Roll out 1 piece of the dough into a 3/4-inch-thick rope.
- Cut the rope into 1-inch pieces and transfer the gnocchi to the prepared baking sheet.
- Repeat with the remaining dough.
- Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges.
- Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes.
- Make the Mushroom Ragu In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil.
- Add half of the mushrooms and season with salt and pepper.
- Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes.
- Add half each of the shallots, garlic and thyme and cook until fragrant, about 3 minutes.
- Transfer to a bowl.
- In the skillet, melt the remaining 1 tablespoon of butter in the remaining 2 tablespoons of oil and repeat with the remaining mushrooms, shallots, garlic and thyme.
- Return all of the mushrooms to the skillet.
- Stir in the wine and cook until nearly evaporated, about 2 minutes.
- Add the chicken stock and season the ragu with salt and pepper; keep warm over low heat.
- Make the Mushroom Ragu Bring a large pot of salted water to a boil.
- Add half the gnocchi and simmer over moderately high heat until they rise to the surface, then simmer until cooked through, about 2 minutes longer.
- Using a slotted spoon, transfer the gnocchi to warm bowls or a platter.
- Cook the remaining gnocchi.
- Spoon the ragu over the gnocchi and serve, passing grated cheese at the table.
