Chef Jody Adams' Recipe for Potato Gnocchi Gratin with Fricassee of Wild Mushrooms on StarChefs

Potato Gnocchi Gratin with Fricassée of Wild Mushrooms

Adapted By StarChefs

Yield: 4 servings

Gnocchi

4 pounds Yukon gold potatoes, scrubbed
1 cup all-purpose flour
2 teaspoons salt
1 whole egg, beaten
2 Tablespoons extra virgin olive oil

Preheat 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.

Mushroom Fricassée

3 Tablespoons butter
1 pound assorted wild mushrooms, such as Portabello, oyster, shiitake and chanterelles, cleaned and coarsely chopped
1 Tablespoon shallots, minced
1 Tablespoon garlic, minced
1/2 cup marsala wine
1 teaspoon fresh thyme, chopped
Salt and freshly ground black pepper

Heat 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

Butter
Gnocchi
2 cups heavy cream reduced by one third and seasoned with salt and pepper
The mushrooms
4 ripe plum tomatoes, peeled, seeded and diced
2 Tablespoons parsley, chopped

Put 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.

Wine Suggestion
Rocca di Montegrossi Chianti Classico 1996