Potato Gnocchi With Wild Mushroom Sugo

May 10, 2023May 10, 20230 3
Tasty Potato Gnocchi With Wild Mushroom Sugo recipe
in Pasta

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs russet potatoes
coarse salt
4 egg yolks
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1 pinch fresh ground black pepper
1 pinch freshly grated nutmeg
1 1/4 cups unbleached all-purpose flour , plus more for dusting ( or use store bought gnocchi - 1 pound fresh or frozen )
1/3 cup extra virgin olive oil
4 cups mixed wild mushrooms , finely chopped ( from about 3/4-pound mushrooms )
salt & freshly ground black pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaf
1 tablespoon minced shallot
1/2 cup tomato puree ( from fresh or canned peeled tomato )
1/4 cup red wine
1/2 cup chicken broth or 1/2 cup water
1 tablespoon unsalted butter , generous
1 tablespoon minced fresh parsley leaves
1/3 cup shredded parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
629
Sugar
5g
Fat
37g
Potato Gnocchi With Wild Mushroom Sugo is a classic Italian dish that is perfect for a cozy dinner at home or a special occasion. The gnocchi are made from scratch with baked russet potatoes, parmesan cheese, and flour. The wild mushroom sugo is a rich and flavorful sauce made with mixed wild mushrooms, garlic, shallot, red wine, and chicken broth. This dish is perfect for mushroom and pasta lovers alike, and it's great for entertaining or a comforting weeknight meal. The gnocchi are soft, pillowy, and melt in your mouth, while the sugo is creamy, earthy, and savory.

Instructions

1.Preheat the oven to 400 degrees F.
2.Prick the potatoes all over with a fork and sprinkle them with a generous pinch of coarse salt. Place them directly on the oven rack and bake for 45 minutes to 1 hour, or until they are soft and the skins are crispy.
3.Remove the potatoes from the oven and let them cool slightly. Cut the potatoes in half and scoop out the flesh into a large bowl. Discard the skins.
4.Add the egg yolks, parmesan cheese, salt, pepper, and nutmeg to the bowl and stir until combined.
5.Add the flour and stir until the mixture forms a dough. Turn the dough out onto a floured surface and knead gently for a minute or two.
6.Cut the dough into 8 equal pieces. Roll each piece into a long snake about 1/2-inch in diameter, then cut the snake into 1-inch pieces.
7.Place the gnocchi on a baking sheet dusted with flour.
8.Heat a large sauté pan over medium-high heat. Add the oil and swirl to coat the pan. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms are tender and lightly browned, about 5 to 7 minutes.
9.Add the garlic, rosemary, and shallot and cook for another 2 minutes.
10.Stir in the tomato puree, red wine, and chicken broth. Bring the mixture to a simmer and cook for 5 minutes. Reduce the heat to low and simmer for another 5 to 10 minutes, or until the sauce has thickened slightly.
11.While the sauce is cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook for 2 to 3 minutes, or until they float to the surface.
12.Drain the gnocchi and add them to the sauce. Toss gently to coat.
13.Remove the pan from the heat and stir in the butter, parsley, and parmesan cheese. Serve hot.

PROS

This recipe is perfect for a dinner party or special occasion.

The combination of the potato gnocchi and wild mushroom sugo is rich and flavorful.

CONS

Making homemade gnocchi can be time-consuming and requires some effort.

The calorie and fat content of this dish are higher than some other pasta recipes.

HEALTH & BENEFITS

The potatoes in this recipe are a good source of vitamin C, potassium, and fiber.
The mushrooms are low in calories and fat and are a good source of vitamins and minerals.

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