Gnocchi with Wild MUshrooms
2 Idaho Potatoes
a scant cup of all purpose flour
1 whole egg and 1 egg yolk
1/2 tsp of salt
1 tbls of truffle oil
1 lb of assorted wild mushrooms
mushroom stock (made from the stems with water and herbs)
2 tbls of sweet butter
salt and pepper to taste
For the Gnocchi bake the potatoes and allow to cool put the potato through a ricer and then putthe potato in a bowl of an electri mixer. Add the flour, salt, and truffle oil. With the mixer on medium speed with the paddle attchment on add the egg and then the egg yolk. Do not over mix the dough. Remove the dough and on a lightly floured surface roll out the dough by hand into a long 1" thick rope. Cut the gnocchi into 3/4 " pieces and boil in salted water until the float. Cook for about one more min then skim them off into iced water. Drain and save for the finished Dish. FOR the Mushrooms: Saute the mushroom in olive oil with a little onion and garlic. Add thyme and rosemary salt and pepper, and the butter. Reheat the gnocchi in boiling water, drain and add to the mushroom. Finish with fresh Parmesan Cheese and serve. 4 Portions
