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Potato Gnocchi with Wild Mushroom Sugo Recipe

Looking for an easy Potato Gnocchi with Wild Mushroom Sugo recipe? Learn how to make Potato Gnocchi with Wild Mushroom Sugo using healthy ingredients.


Submitted by gehrm

Makes 4 servings



From: http://www.foodnetwork.com/recipes/michael-chiarello/potato-gnocchi-with-wild-mushroom-sugo-recipe/index.html

Recipe Ingredients for Potato Gnocchi with Wild Mushroom Sugo

1 lbs potato gnocchi
1/3 cup extra-virgin olive oil
4 cups mushrooms, finely chopped (from about 3/4-pound mushrooms)
1 tsp salt
2 tsp pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/3 cup red wine
1/2 cup chicken broth or water
1 tablespoon minced fresh parsley leaves
2 tbsp Parmesan

Recipe Directions for Potato Gnocchi with Wild Mushroom Sugo

  1. For the gnocchi:

  2. Preheat oven to 375 degrees F.

  3. Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

  4. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the 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, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

  5. 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, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

  6. For the sugo:

  7. Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

  8. Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 293.2g
Amount Per Serving
Calories
501
Calories from Fat
220
% Daily Value*
Total Fat
24.4g
38%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
923mg
38%
Potassium
447mg
13%
Total Carbohydrates
65.6g
22%
Dietary Fiber
3.8g
15%
Sugars
5.0g
Protein
12.7g
Vitamin A 6% Vitamin C 22%
Calcium 9% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Very low in cholesterol
  •   Bad points
  • Contains alcohol
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