pounds Yukon gold potatoes, scrubbed
cup all-purpose flour
whole egg, beaten
Tablespoons extra virgin olive oil
oven to 350°F.
Roast the potatoes for 1 to 1 1/2 hours - they should be just done.
If they cook too long, they'll be gummy. Halve, scoop and rice the
potatoes. Toss in flour and salt. Add the egg and oil and mix well.
Bring a large pot of water to a boil. Add salt. Roll the potato
mixture into 1 inch thick logs and cut on the diagonal into 2 inch
lengths. Blanch in boiling water and shock with ice water. Transfer
the gnocchi to a plastic container and store in a single layer.
pound assorted wild mushrooms, such as Portabello, oyster, shiitake
and chanterelles, cleaned and coarsely chopped
Tablespoon shallots, minced
Tablespoon garlic, minced
cup marsala wine
teaspoon fresh thyme, chopped
and freshly ground black pepper
one tablespoon butter in a large frying pan. Add the mushrooms and
cook each type individually. When the mushrooms are cooked, add
the shallots and garlic to the pan and cook until tender. Combine
all the mushrooms in the pan, season with salt and pepper, add the
marsala and thyme and cook and cook until the marsala has reduced
to a glaze.
Potato Gnocchi Gratin
cups heavy cream reduced by one third and seasoned with salt and
ripe plum tomatoes, peeled, seeded and diced
Tablespoons parsley, chopped
the gnocchi in a buttered gratin dish large enough to hold them
in one layer. Cover with heavy cream. Sprinkle with the mushrooms,
tomatoes and Parmesan cheese. Place under the broiler until the
gnocchi are toasted and golden. Sprinkle with chopped parsley.
Rocca di Montegrossi Chianti Classico 1996
Copyright Jody Adams/RIALTO 1995