Potato Gnocchi With Chicken Livers And Pancetta

Recipe Ingredients

		Gnocchi
1		Russet potato - (abt 1 lb)
1/2 cup	31g / 1.1oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1 tablespoon	15ml	Egg (large)
1 teaspoon	5ml	Freshly-grated Parmesan cheese
1 teaspoon	5ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Grated lemon peel
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Sauce
1/2 cup	118ml	Water
1/2 oz	14g	Dried porcini mushrooms
		= (available at Italian markets,
		Specialty foods stores, and many
		Supermarkets)
4 tablespoons	60ml	Butter - (1/2 stick)
2 cups	474ml	Sliced crimini mushrooms - (abt 4 oz)
1 1/2 cups	355ml	Low-salt chicken broth
4 teaspoons	20ml	Sherry wine vinegar
2 oz	56g	Sliced pancetta - chopped
		= (Italian bacon cured in salt, is
		Available at Italian markets, some
		Specialty foods stores, and some
		Supermarkets)
1/2 cup	73g / 2.6oz	Finely-chopped shallots
1 tablespoon	15ml	Minced fresh Italian parsley
1 teaspoon	5ml	Minced fresh sage
1 teaspoon	5ml	Minced fresh rosemary
5 oz	142g	Chicken livers - coarsely chopped

Recipe Instructions

For Gnocchi: Preheat oven to 450 degrees. Pierce potato in several places with fork. Bake until tender, about 1 hour. Let stand until just cool enough to handle, about 15 minutes.

Peel potato. Press potato through ricer or food mill or mash in large bowl. Add flour, egg, Parmesan cheese, olive oil, lemon peel, salt, and pepper and stir just until blended.

Turn dough out onto lightly floured surface; divide into 8 pieces. Roll 1 dough piece between hands and surface to 15-inch-long rope. Cut into 1/2-inch pieces. Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. (Can be made 6 hours ahead. Cover and chill.)

For Sauce: Bring 1/2 cup water to boil in small saucepan. Remove from heat. Add porcini; let soak until soft, about 20 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add crimini mushrooms; saute until soft, about 5 minutes.

Add porcini mushrooms and their soaking liquid, leaving behind any sediment in bowl. Cook until almost all liquid evaporates, about 1 minute. Add broth and vinegar. Reduce heat to medium; simmer until reduced to 1 cup liquid, about 4 minutes. Whisk in 3 tablespoons butter.

Heat heavy large skillet over medium heat. Add pancetta; saute until pancetta is crisp, about 2 minutes. Add shallots, parsley, sage, and rosemary. Saute until shallots are soft, about 5 minutes. Add liver and saute just until cooked through, about 5 minutes. Add mushroom mixture. Season sauce to taste with salt and pepper.

Meanwhile, bring large pot of salted water to boil. Add gnocchi and cook until rising to surface, about 2 minutes. Continue cooking 1 minute longer. Drain. Divide gnocchi among 4 plates. Spoon sauce over and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

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