Potato Gnocchi with Wild Mushroom Sugo (Michael Chiarello) Recipe

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Potato Gnocchi with Wild Mushroom Sugo (Michael Chiarello)
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Ingredients
20
Count
Nutrition
766
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.15 Kcal (3208 kJ)
Calories from fat 297.54 Kcal
% Daily Value*
Total Fat 33.06g 51%
Cholesterol 174.68mg 58%
Sodium 1714.43mg 71%
Potassium 1657.91mg 35%
Total Carbs 92.75g 31%
Sugars 4.27g 17%
Dietary Fiber 6.5g 26%
Protein 24.55g 49%
Vitamin C 25.6mg 43%
Iron 5.4mg 30%
Calcium 238.6mg 24%
Amount Per 100 g
Calories 113.49 Kcal (475 kJ)
Calories from fat 44.08 Kcal
% Daily Value*
Total Fat 4.9g 51%
Cholesterol 25.88mg 58%
Sodium 253.96mg 71%
Potassium 245.59mg 35%
Total Carbs 13.74g 31%
Sugars 0.63g 17%
Dietary Fiber 0.96g 26%
Protein 3.64g 49%
Vitamin C 3.8mg 43%
Iron 0.8mg 30%
Calcium 35.3mg 24%

* 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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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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