Ingredients for Potato Gnocchi With Wild Mushroom Sugo
- Russet Potatoes
- Coarse Salt
- Egg Yolks
- Parmesan Cheese
- Salt
- Fresh Ground Black Pepper
- Nutmeg
- Unbleached All Purpose Flour
- Extra Virgin Olive Oil
- 8 ounces mixed wild mushrooms (cremini, shiitake, oyster), sliced
- Salt & Freshly Ground Black Pepper
- Garlic
- Fresh Rosemary Leaf
- Shallot
- Tomato Puree
- Red Wine
- Chicken Broth
- Unsalted Butter
- Fresh Parsley Leaves
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How to Make Potato Gnocchi With Wild Mushroom Sugo
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes.
- Add minced shallot and garlic to the skillet and cook for another minute until fragrant.
- Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate.
- Stir in the canned diced tomatoes (undrained), parsley, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
- Meanwhile, cook gnocchi according to package directions. Drain well.
- Stir in the butter and Parmesan cheese into the mushroom sugo.
- Add the cooked gnocchi to the sauce and toss gently to coat.
- Serve immediately, garnished with extra Parmesan cheese and parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
21g
Fat
48g
Carbs
25g
