1/2 teaspoon pepper
1 1/2 cups sliced shallots
3 cups chopped leeks (white part only)
3 cups chanterelle mushrooms (about 10 ounces) quartered
1/4 cup whipping cream
1/4 cup beef or veal demi-glace
2 tablespoons finely chopped fresh sage or 1 teaspoon ground sage
RAGOUT:
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon pepper
POTATO GNOCCHI:
2 pounds potatoes (about 6 medium)
1/3 cup grated Parmigiano-Reggiano cheese
1 cup all-purpose flour, divided
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Servings: 6
1. Heat oven to 425°F. For gnocchi, prick potatoes with fork. (Do not wrap in foil.) Bake on oven rack or baking sheet 40 to 55 minutes or until tender when pierced with fork. Cool slightly; remove and discard potato skins. Pass potatoes through potato ricer or food mill. Place 3 cups potatoes in medium bowl. Stir in cheese, 1/2 cup of the flour, egg yolks, salt, nutmeg and pepper until lightly mixed; transfer to lightly floured surface. Gradually knead in remaining 1/2 cup flour until dough is smooth and soft. Divide dough in half; cover one half with plastic wrap. Roll remaining half to form 1-inch thick rope. With knife, cut into 3/4-inch pieces. Pressing gently with thumb, roll each piece over tines of fork to form oval-shaped gnocchi with ridge pattern on one side and indentation on the other. Place on lightly floured wax paper-lined baking sheet. Cover and refrigerate. Repeat with remaining dough.
2. For ragoût, in large skillet, heat butter and oil over medium heat. Add shallots; cook and stir 1 minute. Add leeks; cook and stir 5 minutes. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms and leeks are tender. Stir in cream, demi-glace and sage; cook 1 to 2 minutes or until heated through; season with 1/2 teaspoon of the salt and pepper; keep warm. In large saucepan, add half of the gnocchi and remaining 1/2 teaspoon salt to boiling water. Cook 1 to 2 minutes or until gnocchi rise to the surface. Using slotted spoon, remove gnocchi to large serving bowl or platter. Repeat with remaining gnocchi. Add ragoût; toss to combine.
Preparation Time: 45 minutes
Start to finish: 2 hours
1 1/2 cups sliced shallots
3 cups chopped leeks (white part only)
3 cups chanterelle mushrooms (about 10 ounces) quartered
1/4 cup whipping cream
1/4 cup beef or veal demi-glace
2 tablespoons finely chopped fresh sage or 1 teaspoon ground sage
RAGOUT:
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon pepper
POTATO GNOCCHI:
2 pounds potatoes (about 6 medium)
1/3 cup grated Parmigiano-Reggiano cheese
1 cup all-purpose flour, divided
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Servings: 6
1. Heat oven to 425°F. For gnocchi, prick potatoes with fork. (Do not wrap in foil.) Bake on oven rack or baking sheet 40 to 55 minutes or until tender when pierced with fork. Cool slightly; remove and discard potato skins. Pass potatoes through potato ricer or food mill. Place 3 cups potatoes in medium bowl. Stir in cheese, 1/2 cup of the flour, egg yolks, salt, nutmeg and pepper until lightly mixed; transfer to lightly floured surface. Gradually knead in remaining 1/2 cup flour until dough is smooth and soft. Divide dough in half; cover one half with plastic wrap. Roll remaining half to form 1-inch thick rope. With knife, cut into 3/4-inch pieces. Pressing gently with thumb, roll each piece over tines of fork to form oval-shaped gnocchi with ridge pattern on one side and indentation on the other. Place on lightly floured wax paper-lined baking sheet. Cover and refrigerate. Repeat with remaining dough.
2. For ragoût, in large skillet, heat butter and oil over medium heat. Add shallots; cook and stir 1 minute. Add leeks; cook and stir 5 minutes. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms and leeks are tender. Stir in cream, demi-glace and sage; cook 1 to 2 minutes or until heated through; season with 1/2 teaspoon of the salt and pepper; keep warm. In large saucepan, add half of the gnocchi and remaining 1/2 teaspoon salt to boiling water. Cook 1 to 2 minutes or until gnocchi rise to the surface. Using slotted spoon, remove gnocchi to large serving bowl or platter. Repeat with remaining gnocchi. Add ragoût; toss to combine.
Preparation Time: 45 minutes
Start to finish: 2 hours
