*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Idaho Potatoes
                         Sea salt
    2                    Eggs
    1       c            Flour
                         Salt and pepper to taste
                         For the Mushrooms:
      1/2   c            Fresh Morels
      1/2   c            Fresh Porcini
      1/2   c            Shitake mushrooms
      1/2   c            Oyster mushrooms
    1       tb           Extra virgin olive oil
    2       tb           Diced shallot
    1       tb           Chopped garlic
      1/2   c            Chicken stock
      1/4   c            Grated Parmigiano-Reggiano
    2       tb           Finely chopped chives
   Preparing the Gnocchi: Preheat the oven to 375
   degrees. Place rinsed potatoes on a bed of rock salt
   and bake until dry and fluffy, approximately 40
   minutes. While hot, peel potatoes and run through a
   food mill. Add eggs, seasonings, and flour, reserving
   1/4 cup of flour in which to roll the gnocchi. Roll
   into a smooth airy dough; do not over-work it. Roll by
   hand into 1/2 inch cylinders. Cut into one inch pieces
   on a floured surface and roll each piece over the back
   of a fork to make shell - shaped gnocchi. Blanch in
   simmering, unsalted water and cook for two minutes or
   until they float for 30 seconds. Remove from water and
   reserve. Preparing the Wild Mushrooms and Parmigiano:
   Clean and rinse all mushrooms and pat dry. Heat a
   heavy saute pan with extra virgin olive oil and saute
   the mushrooms vigorously at high heat. Add shallots
   and garlic; saute. Deglaze with chicken stock, season,
   reduce and finish with Parmigiano and chives. Garnish
   dish with shaved Parmigiano and chive sticks. Yield: 4
   servings Nutritional Breakdown Calories 436
   Cholesterol 95 mg Fat 7.9 gm (16.1 percent of calories
   from fat) Sodium
       145    mg
   Recipe By     : Chef du Jour
                         For the Gnocchi:
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:37:20 Pst
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