Handmade Gnocchi with Chanterelle Mushroom Sauce
4 Medium Russet Potatoes
1 ½ C. Flour
½ t. Nutmeg
1 Large Egg
1 t. Salt
Rice Flour for dusting
Parmesan Cheese for garnish
Preheat oven to 400 degrees. Bake until easily pierced in the center with a fork, about 1 hour. Let cool. Cut each potato in half lengthwise. Scoop potatoes from the skins, into the ricer and pass through, into a large mixing bowl.
Spread all-purpose flour on a clean, dry work surface. Place potatoes on top of flour. Add egg, nutmeg and salt. Use your hands, mix together ingredients on work surface until well combined to form the dough. Gently knead dough into a 10-by-8-inch rectangle. Let rest for a few minutes.
Lightly dust a clean, dry work surface with rice flour. Cut the rectangle into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1/2 inch gnocchi. It is best to store gnocchi on a rice flour-covered baking sheet until ready to use and dust with rice flour.
Chanterelle Mushroom Sauce
¾ Pound Fresh Chanterelles (2 Cups chopped)
1 C. Leeks, Finely chopped
1/3 C. Flat Leaf Parsley, chopped
1 ¼ C. Chicken Stock
5 T. Butter
1 T. Olive Oil
Salt and Pepper
In a large skillet over medium heat, melt 3 tablespoons butter and 1 tablespoon olive oil. Once melted, add the leeks and sauté for about 5 to 7 minutes until soft and translucent. Turn the heat to medium high and add the chanterelles. Season with salt and pepper and stir and cook until golden brown for about 5 to 7 minutes. Reduce heat and add ¾ cups of chicken stock. Let simmer until the liquid is reduced to half. Add the remaining ½ cup of chicken stock and 2 tablespoons of butter. Cook on medium low.
Fill a large pot with water and generously add salt. Bring to a boil. When ready to serve, add the gnocchi and cook for about 3 to 4 minutes until they float to the top. Using a large strainer, add to the Chanterelle sauce. Add the parsley and gently stir. Taste and season as desired with additional salt and pepper. Serve with a sprinkle of parmesan cheese.