Recipe Provided By Chef Marc Vetri from Amis
Ingredients:
Potato Gnocchi:
8 Idaho Russet Potatoes - Scrubbed Clean
1 3/4 cups All Purpose Flour - Sifted
2 Eggs
Nutmeg - Grated to taste
1/4 Cup Parmesan Cheese
Salt and Pepper to taste
Wild Mushroom Ragu:
2 pounds Brown Enoki Mushrooms
2 pounds Hedgehog Mushrooms - cleaned
1 cup Onion - diced
5 Tablespoons Truffle Paste
Salt and Pepper to taste
Directions:
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Potato Gnocchi
-Place potatoes in cold salted water and bring up to a boil, cook till al dente.
-Promptly peel and pass the potatoes through a food mill and combine with rest of the ingredients, be careful not to allow the eggs to cook.
-Mix the ingredients together until just combined, remove the dough from the mixing bowl and place on a floured work bench.
-Cut the gnocchi into small balls and roll out into cylindrical tubes 1/2 inch in diameter.-Cut into half inch pieces with a floured bench scraper/knife and place on a floured sheet tray lined with parchment
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Wild Mushroom Ragu
-Trim all enoki mushrooms
-Cut hedgehog mushroom into 1/2 in pieces
-In a large rondeau add 1/2 pound butter crushed garlic, and thyme sprigs
-Once butter is hot add half the onions and sauté gently. Once the onions are sweated down add enoki mushrooms and sauté on high heat. (A little color is ok)
-Season with salt, pepper, truffle paste and add pasta water to stop the cooking process.
-Set mushroom aside to cook and start the process over for the hedgehog mushrooms.-Once hedgehogs are done cooking combine mushrooms and set aside for service
