Recipes
| Gnocchi Stuffed with Mushrooms
Suggested Wine: Merlot |
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| Mushroom Filling | |
| Ingredients: | Potato dumplings with mushroom filling in a porcini mushroom sauce. This is a glorious dish for mushroom lovers. It pairs great with St. Francis Merlot. 2 tablespoons butter ¼ pound mushrooms, chopped 1 oz. dried porcini mushroom, reconstituted in hot water, chopped ¼ yellow onion, minced ½ cup breadcrumbs, unflavored 2 eggs 1 teaspoon minced garlic |
| Directions: | In a large pot cover the unpeeled potatoes with water. Bring to a boil and simmer gently for 40 minutes until the potatoes are soft when pierced with a knife. Strain and peel the potatoes while they are still hot, holding the potato with a clean towel to protect your hand. Cut the potatoes into large pieces and pass through a food mill. Generously flour a worktable and place the milled potatoes on the table. Make a well and add the rest of the gnocchi ingredients. Working from the outside in, incorporate all the ingredients into a dough. Knead the dough just a minute or two, then cover with a clean towel and set to one side of the worktable. |
| Gnocchi | |
| Ingredients: | 4 Russet potatoes 4 egg yolks 3 tablespoons melted butter Pinch of ground nutmeg Pinch of rubbed sage Pinch white pepper 2 teaspoons salt ¼ cup fresh grated Parmesan cheese 2 cups flour |
| Directions: | Cut off a small piece of dough, about 1/2 cup, and flatten into a rectangle. Using a pastry bag, pipe some of the mushroom filling down the center. Fold the dough over the filling, pinching the edges to seal. Roll the dough out to make a "rope" about 1/2-inch in diameter. Generously dust with flour. Cut into 1-inch pieces. Place pieces on a floured sheet pan. At this point, the gnocchi may be frozen for later use or cooked straight away. To cook the gnocchi, bring a large amount of salted water to a boil. Add the gnocchi to the water. When the gnocchi rise to the surface they are done. Remove with a slated spoon. Toss gnocchi in Porcini Mushroom Cream Sauce (recipe below) and serve immediately. |
| Porcini Mushroom Cream Sauce | |
| Ingredients: | 2 tablespoons dried porcini mushrooms, soaked 1/2 hour in water, then chopped 2 shallots, minced 1 tablespoon butter 2 cups heavy whipping cream Salt and white pepper to taste |
| Directions: | Heat the butter over a medium flame. When hot, add the shallots. Cook a minute or two. Add the cream and reduce by half. Add mushrooms and warm for one minute. Season to taste. Toss the gnocchi in the cream sauce. |
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- David Bush
Executive Chef
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