Title: Potato gnocchi with wild mushrooms and
 Categories: 
      Yield: 4 Servings
 
      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