Wild Mushroom Sauce For Gnocchi Or Pasta Food

GNOCCHI WITH MUSHROOM SAUCE

Steps:

• For gnocchi:
• Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
• Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
• For mushroom sauce:
• Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

POTATO GNOCCHI WITH WILD MUSHROOM SAUCE

Steps:

• Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
• In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
• Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

GNOCCHI WITH WILD MUSHROOM RAGU

Steps:

• Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
• Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.

RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
• Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
• Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
• Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.

WILD MUSHROOM SAUCE (FOR GNOCCHI OR PASTA)

Steps:

• Wipe dirt off mushrooms with a damp paper towel.
• Slice the mushrooms and set aside.
• Melt butter in a skillet over medium-low heat.
• Add scallions and cook for about 3 minutes.
• Add mushrooms and thyme and cook for about 4 minutes.
• Add chicken stock and cook till liquid reduces slightly, about 4 minutes.
• Add evaporated milk, salt and pepper and cook over med-low heat until cream thickens slightly, about 4-5 minutes more.
• Blend in Parmesan cheese.
• Remove from heat and toss with your favorite cooked pasta or gnocchi.

GNOCCHI WITH MUSHROOM SAUCE

Steps:

• Heat oil in large frying pan.
• Cook onion, garlic and mushrooms until just tender.
• Add flour and stir through for 1 minute.
• Add wine, soy sauce, stock and cream stirring until sauce thickens slightly.
• Stir in herbs.
• Meanwhile cook gnocchi uncovered in a large pan of salted boiling water, until gnocchi rise to the surface are just tender. Drain.
• Add gnocchi to mushroom sauce and gently fold through to combine.