Potato Gnocchi In Mushroom Broth
- Broth:
- 6 cups water
- 3 cups sliced cremini mushrooms
- 2 cups thinly sliced carrot
- 2 cups thinly sliced leek
- 1 1/2 cups thinly sliced celery
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 dried shiitake mushroom caps (about 1 ounce)
- 5 thyme sprigs
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon butter
- 2 cups thinly sliced cremini mushrooms
- 1 cup (1-inch) julienne-cut leek
- 1 cup (1-inch) julienne-cut carrot
- Gnocchi:
- 1 3/4 pounds baking potatoes
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 large egg yolk
- Cooking spray
- 12 cups water
- 2 tablespoons chopped fresh chives
- To prepare broth, combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain through a sieve into a bowl; discard solids. Stir in soy sauce.
- Preheat oven to 400u0b0.
- Melt butter in a large nonstick skillet over medium heat. Add 2 cups mushrooms, 1 cup leek, and 1 cup carrot; cook 10 minutes or until tender, stirring occasionally. Set aside.
- To prepare gnocchi, pierce potatoes with a fork; bake at 400u0b0 for 1 hour or until tender. Cool slightly. Peel potatoes; mash. Lightly spoon flour into dry measuring cups, and level with a knife. Combine potatoes, 1 1/4 cups flour, 1 teaspoon salt, and egg yolk. Stir well to form a smooth dough. Turn dough out onto a lightly floured surface. Knead until smooth; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions, and shape each portion into a 15-inch-long rope. Cut each rope into 15 (1-inch) pieces, and roll each piece into a ball. Drag a fork's tines over each ball, forming a concave shape. Place the gnocchi on a baking sheet coated with cooking spray. Cover and set aside.
- Bring water to a boil in a large Dutch oven. Add half of gnocchi; cook 1 1/2 minutes or until gnocchi float. (Do not overcook or gnocchi will fall apart.) Remove gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining gnocchi. Bring broth to a simmer; stir in mushroom mixture. Place 10 gnocchi in each of 6 soup bowls. Ladle 1 cup broth mixture into each bowl; sprinkle with chives. Serve immediately.
water, cremini mushrooms, carrot, celery, salt, freshly ground black pepper, shiitake mushroom, thyme, soy sauce, butter, cremini mushrooms, carrot, baking potatoes, flour, salt, egg yolk, cooking spray, water, fresh chives
Taken from www.myrecipes.com/recipe/potato-gnocchi-mushroom-broth (may not work)