Wild Mushroom Gnocchi

Servings = 2 | Serving size =10 gnocchi

This recipe can be multiplied by 2.

Leftovers are fair at best. I have kept the gnocchi refrigerated overnight but they are not as good as when fresh.

Serve with one of the sauces below:
Fettuccine Alfredo sauce or
Basil Pesto or
Arugula Pesto or
Tomato Sauce or
Vodka Cream Sauce

AND

Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Green Beans in Walnut Vinaigrette or Caesar Salad

10 ounces	Yukon Gold potatoes
3 Tbsp	all purpose white flour
4 Tbsp	porcini dust
2 Tbsp	whole wheat flour
1 large	egg
1/4 tsp	salt
1/8 tsp	ground black pepper
4 quarts	water

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.

Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don’t have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Add 2 tablespoons of the all purpose flour and the porcini dust to the potatoes with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add the 2 tablespoons of whole wheat flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of the all purpose flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.

Nutrition Facts

Serving size: 10 gnocchi | Servings 2

Calories 263 | Calories from Fat 27

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 106 mg (35 %) | Sodium 323 mg (13 %)

Total Carbohydrates 51g (18%) | Sugars 2g

Dietary Fiber 5g (21%) | Protein 9g

Vitamin A 3% | Vitamin C 18 % | Calcium 3% | Iron 11%

Vitamin K 3 mcg  | Potassium  749 mg | Magnesium  62 mg