Gnocchi With Mushroom, Tomato And Herb Ragout

Recipe Ingredients

2 cups	474ml	Baking potatoes (large)
2		Eggs
1 cup	62g / 2.2oz	Flour - or less
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Butter
1 cup	237ml	Sliced Shiitake mushrooms
1 cup	62g / 2.2oz	Tomato concasse
		(peeled, seeded and diced tomatoes)
1 tablespoon	15ml	Chopped basil
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped chives
		Parmesan cheese - for garnish

Recipe Instructions

Preheat oven to 375 degrees.

With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper.

Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm.

Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.

Bring a large pot of salted water to a boil. Heat a saute pan over low heat, add butter, then mushrooms. After 1 minute add tomatoes. Toss and cook for 2 minutes. Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese.

This recipe yields 3 to 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-076 broadcast 01-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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