Potato Gnocchi in Mushroom Broth

Name: Potato Gnocchi in Mushroom Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams baking potatoes; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 237 milliliters (1-inch) julienne-cut carrot; 473 milliliters thinly sliced carrot; 355 milliliters thinly sliced celery; 473 milliliters thinly sliced cremini mushrooms; 710 milliliters sliced cremini mushrooms; 1 large egg yolk; 355 milliliters all-purpose flour, divided; 2 Tbsps chopped fresh chives; 237 milliliters (1-inch) julienne-cut leek; 473 milliliters thinly sliced leek; 1 Tbsp low-sodium soy sauce; 1 teaspoons salt; 1 teaspoon salt; 28 grams 12 dried shiitake mushroom caps (about; 5 thyme sprigs; 1 liters water; 3 liters water

Potato Gnocchi in Mushroom Broth is a vegetarian side dish. One portion of this dish contains around 10g of protein, 4g of fat, and a total of 320 calories. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of celery, chives, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare broth, combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain through a sieve into a bowl; discard solids. Stir in soy sauce.

Ingredients you will need

Soy Sauce

Broth

Equipment you will use

Dutch Oven

Sieve

Bowl

Preheat oven to 40

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Oven

Melt butter in a large nonstick skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add 2 cups mushrooms, 1 cup leek, and 1 cup carrot; cook 10 minutes or until tender, stirring occasionally. Set aside.

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Mushrooms

Carrot

Leek

To prepare gnocchi, pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool slightly. Peel potatoes; mash. Lightly spoon flour into dry measuring cups, and level with a knife.

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Potato

Gnocchi

All Purpose Flour

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Measuring Cup

Oven

Knife

Combine potatoes, 1 1/4 cups flour, 1 teaspoon salt, and egg yolk. Stir well to form a smooth dough. Turn dough out onto a lightly floured surface. Knead until smooth; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions, and shape each portion into a 15-inch-long rope.

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Egg Yolk

Potato

Dough

All Purpose Flour

Salt

Cut each rope into 15 (1-inch) pieces, and roll each piece into a ball. Drag a fork's tines over each ball, forming a concave shape.

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Roll

Place the gnocchi on a baking sheet coated with cooking spray. Cover and set aside.

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Cooking Spray

Gnocchi

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Baking Sheet

Bring water to a boil in a large Dutch oven.

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Water

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Dutch Oven

Add half of gnocchi; cook 1 1/2 minutes or until gnocchi float. (Do not overcook or gnocchi will fall apart.)

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Gnocchi

Remove gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining gnocchi. Bring broth to a simmer; stir in mushroom mixture.

Ingredients you will need

Mushrooms

Gnocchi

Broth

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Slotted Spoon

Colander

Place 10 gnocchi in each of 6 soup bowls. Ladle 1 cup broth mixture into each bowl; sprinkle with chives.

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Gnocchi

Chives

Broth

Soup

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Bowl

Ladle

Serve immediately.

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.