For the Gnocchi:
3 pounds Idaho potatoes
1 extra large egg
1 teaspoon Kosher salt
1 1/2 cups all purpose flour
1/2 cup vegetable or olive oil
For The Exotic Mushroom Ragu:
2 tablespoons olive oil
1/2 cup finely chopped red onion
1/3 cup finely chopped shallot
1 tablespoon minced garlic
12 ounces quartered exotic mushrooms, such as shiitake, portobello, oyster, or trumpet
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup red wine
1/2 cup tomato puree
1/2 cup vegetable stock
1/4 cup finely grated Parmesan
1/4 cup chopped parsley
For the Gnocchi:
Preheat oven to 350 degrees F. Place the potatoes on a baking sheet and gently pierce the skin with a paring knife. Bake the potatoes until they are fully cooked, 50 or 60 minutes. While the potatoes are still hot, carefully remove the skin and then pass them through a food mill onto a clean work surface or into a large bowl. Bring a large pot of water to a boil and season well with salt. Place a colander in a large bowl filled with ice water.
Make a well in the center of the mound of potatoes; crack the egg into the well, add salt, and using a fork, begin to blend the salt and the egg together. Continue to blend in the potato, sprinkling the mixture with just enough flour to form a dough. Just as you would if making pasta, as the dough begins to form, knead it gently into a ball. If necessary, slowly incorporate more flour, adding a little at a time, until the dough loses its stickiness.
Divide the dough into 8 balls, and then roll the ball into a thin rope about 1/2 inch in diameter; cut into 3/4- inch pieces. Roll each piece over the back of a fork to create ridges. Drop the gnocchi into the boiling water and cook until they float to the surface, 1 to 2 minutes. Using a slotted spoon, transfer the gnocchi to an ice bath to cool; once cool transfer to a baking sheet lined with parchment paper. Toss to coat with the oil to prevent sticking. Repeat this process with the remaining dough.
For the Mushroom Ragu:
In a large saute pan, heat olive oil over medium heat and then add the onion and shallot. Cook for 8 minutes or until the onion and shallot is wilted. Add the garlic and cook for two minutes longer. Turn the heat up to medium high, add half the mushrooms and cook for 3 minutes or until they begin to release some of their juices. Add the other half of the mushrooms and cook for 4 minutes, tossing the mushrooms occasionally. Season with the salt and pepper. Add the red wine and cook until it is almost completely reduced. Add the tomato puree and the vegetable stock, heat until it begins to bubble.
To serve, add the Parmesan, parsley and half of the gnocchi to the ragu. Toss until the gnocchi is evenly coated. Serve immediately.
*Note: The remaining gnocchi can be divided into individual servings and placed in resealable plastic bags and then frozen for up to a month. Gnocchi may be served with a variety of sauces to make a quick and easy meal.
Yield: 4 to 6 entree size servings
Editor’s Note: Look for organic and locally grown ingredients (especially the potatoes and mushrooms).
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the He Won’t Miss the Meat Episode of Emeril Green.
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