GNOCCHI WITH MUSHROOM SAUCE RECIPES

Name: Gnocchi with Mushroom Sauce
Yield: Makes 4 Servings
Ingredients: 1 1/2 pounds russet potatoes (about 2 medium); 1 large egg yolk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Pinch of grated nutmeg; 7 tablespoons (about) all purpose flour; 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 12 ounces fresh shiitake mushrooms, stemmed, sliced; 1/2 cup sliced shallots; 1 3/4 cups chicken stock or canned low-salt chicken broth; 1 tablespoon chopped fresh sage; 3 cups coarsely chopped arugula; 1/2 teaspoon (about) white truffle oil (optional)*; 1/3 cup grated Parmesan cheese; *Available at Italian markets, specialty foods stores and some supermarkets.

GNOCCHI WITH MUSHROOM SAUCE RECIPE | EPICURIOUS

Gnocchi with Mushroom Sauce Recipe | Epicurious image

Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

Provided by EPICURIOUS.COM

Yield Makes 4 Servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds russet potatoes (about 2 medium)
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
7 tablespoons (about) all purpose flour
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh sage
3 cups coarsely chopped arugula
1/2 teaspoon (about) white truffle oil (optional)*
1/3 cup grated Parmesan cheese
*Available at Italian markets, specialty foods stores and some supermarkets.

Steps:

Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

GNOCCHI WITH MUSHROOM SAUCE | BETTER HOMES & GARDENS

Gnocchi with Mushroom Sauce | Better Homes & Gardens image

Try our recipe for Gnocchi with Mushroom Sauce for a gourmet vegetarian Italian dinner. The flavor of the mushroom and white wine blend together in the sauce for this easy gnocchi recipe for a dish worth savoring.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 1 minutes

Prep Time 30 minutes

Cook Time 16 minutes

Number Of Ingredients 15

Ingredients

2 ounces dried porcini mushrooms
Boiling water
? cup thinly sliced leek (1 medium)
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1?½ pounds fresh portobello* and/or button mushrooms, sliced
1 pound fresh cremini mushrooms, sliced
¾ cup Chardonnay or other dry white wine
¾ teaspoon salt
¼ teaspoon ground black pepper
? cup whipping cream
2 tablespoons all-purpose flour
1 tablespoon snipped fresh Italian (flat-leaf) parsley
2 16-17 ounce packages shelf-stable potato gnocchi

Steps:

Meanwhile, for mushroom sauce:

Nutrition Facts : Calories 543 calories, CarbohydrateContent 78 g, CholesterolContent 47 mg, FatContent 20 g, ProteinContent 13 g, SaturatedFatContent 10 g, SodiumContent 878 mg, SugarContent 4 g

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