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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2	lbs		716.6768	163.9285	19.4138	0.7257
salt			coarse	-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
purpose flour	1 1/4	1/4	unbleached	-	-	-	-
extra virgin olive oil	1/3	cup		-	-	-	-
wild mushroom	4	cups	chopped mixed	-	-	-	-
salt black pepper			ground	-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
rosemary leaf	1	teaspoon	minced	-	-	-	-
shallot	1	tablespoon	minced	7.2	1.68	0.25	0.01
tomato puree	1/2	cup	canned peeled	47.5	11.225	2.0625	0.2625
red wine	1/4	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
parsley leaf	1	tablespoon	minced	-	-	-	-
parmesan cheese	1/3	cup	shredded	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.