Potato Gnocchi in Mushroom Broth Recipe

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Ingredients

Count

Nutrition

360

Calories

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Ingredients:

Serving

6 cups water
3 cups sliced cremini mushrooms
2 cups thinly sliced carrot
2 cups thinly sliced leek
1 1/2 cups thinly sliced celery
1/2 tsp salt
1/2 tsp freshly ground black pepper
12 dried shiitake mushroom caps (about 1 oz)
5 thyme sprigs
1 tbsp low-sodium soy sauce
1 tbsp butter
2 cups thinly sliced cremini mushrooms
1 cup (1-inch) julienne-cut leek
1 cup (1-inch) julienne-cut carrot
gnocchi
1 3/4 lb baking potatoes
1 1/2 cups all-purpose flour, divided
1 tsp salt
1 large egg yolk
cooking spray
12 cups water
2 tbsp chopped fresh chives

Directions:

To prepare broth, combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain through a sieve into a bowl; discard solids. Stir in soy sauce.
Preheat oven to 400°.
Melt butter in a large nonstick skillet over medium heat. Add 2 cups mushrooms, 1 cup leek, and 1 cup carrot; cook 10 minutes or until tender, stirring occasionally. Set aside.
To prepare gnocchi, pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; mash. Lightly spoon flour into dry measuring cups, and level with a knife. Combine potatoes, 1 1/4 cups flour, 1 teaspoon salt, and egg yolk. Stir well to form a smooth dough. Turn dough out onto a lightly floured surface. Knead until smooth; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions, and shape each portion into a 15-inch-long rope. Cut each rope into 15 (1-inch) pieces, and roll each piece into a ball. Drag a fork's tines over each ball, forming a concave shape. Place the gnocchi on a baking sheet coated with cooking spray. Cover and set aside.
Bring water to a boil in a large Dutch oven. Add half of gnocchi; cook 1 1/2 minutes or until gnocchi float. (Do not overcook or gnocchi will fall apart.) Remove gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining gnocchi. Bring broth to a simmer; stir in mushroom mixture. Place 10 gnocchi in each of 6 soup bowls. Ladle 1 cup broth mixture into each bowl; sprinkle with chives. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	360.12 Kcal (1508 kJ)
Calories from fat	28.13 Kcal
		% Daily Value*
Total Fat	3.13g	5%
Cholesterol	36.09mg	12%
Sodium	767.25mg	32%
Potassium	1263.36mg	27%
Total Carbs	68.65g	23%
Sugars	3.99g	16%
Dietary Fiber	6.63g	27%
Protein	16.69g	33%
Vitamin C	7.6mg	13%
Vitamin A	0.5mg	15%
Iron	283.2mg	1573%
Calcium	308.1mg	31%

Amount Per 100 g
Calories	30.26 Kcal (127 kJ)
Calories from fat	2.36 Kcal
		% Daily Value*
Total Fat	0.26g	5%
Cholesterol	3.03mg	12%
Sodium	64.47mg	32%
Potassium	106.16mg	27%
Total Carbs	5.77g	23%
Sugars	0.34g	16%
Dietary Fiber	0.56g	27%
Protein	1.4g	33%
Vitamin C	0.6mg	13%
Iron	23.8mg	1573%
Calcium	25.9mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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