Aunt Izzy's Gnocchi with Two Sauces
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 extra-large egg
- 1 pinch salt
- 1/2 cup canola oil
- Morel Sauce, recipe follows
- Sage Butter Sauce, recipe follows
- 1/2 cup (1 stick butter), cut into small chunks, plus 1 tablespoon
- 2 small shallots, cut into 1/8-inch dice
- 6 ounces fresh morel mushrooms, cut into thin slices
- Salt and freshly ground pepper
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup water
- 8 tablespoons (1 stick) butter, cut into chunks
- 8 sage leaves
- Boil the whole potatoes until they are soft (about 45 minutes).
- While still warm, peel and pass through vegetable mill onto clean pasta board.
- Bring 6 quarts of water to boil in a large spaghetti pot.
- Set up an ice bath with 6 cups ice and 6 cups water near the spaghetti pot.
- Make a well in center of potatoes and sprinkle all over with flour, using all the flour.
- Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta.
- Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
- Knead gently another 4 minutes until ball is dry to the touch.
- Roll a baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
- Flick pieces off a fork or concave side of cheese grater until dowel is finished.
- Drop these pieces into boiling water and cook until they float (about 1 minute).
- Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off fork.
- As gnocchi float to top of boiling water, remove them to the ice bath.
- Continue until all have been cooled off.
- Allow the gnocchi to sit several minutes in the ice bath before draining them from the ice and water.
- Toss the cooled gnocchi with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
- In a saute pan, heat 1 tablespoon butter over medium-high heat until it foams.
- Add the chopped shallots and cook until the shallots are soft and translucent.
- Add the mushroom and let sit, without stirring until they give out their juices.
- Toss the mushrooms and season to taste with salt and pepper.
- Add the chopped thyme, and continue cooking until the mushrooms are soft and golden brown, about 7 minutes more.
- Add the remaining butter and 1/4 cup of the cooking water (if serving with pasta or gnocchi).
- Whisk together as the butter melts to form an emulsified sauce.
- Add the cooked gnocchi to the pan once the sauce is emulsified and hot.
- Toss quickly to combine and heat though, about 1 minute, then serve immediately.
- Yield: enough to sauce 4 portions of pasta or gnocchi
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- While your pasta cooks, melt the butter in a 12 to 14-inch saucepan until it foams and subsides.
- Add 2 to 4 tablespoons of the pasta cooking water and whisk to emulsify the sauce.
- Add the sage leaves and toss for 1 minute to imbue the butter with the flavor of the sage.
- Drain the pasta and add the pan.
- Toss over high heat to coat the pasta with the sauce and serve immediately.
- Yield: enough to sauce 4 servings of pasta or gnocchi
- Prep Time: 5 minutes
- Cook Time: 5 minutes
russet potatoes, flour, egg, salt, canola oil, morel sauce, butter sauce, butter, shallots, morel mushrooms, salt, freshly chopped thyme, water, butter, sage
Taken from www.foodnetwork.com/recipes/mario-batali/aunt-izzys-gnocchi-with-two-sauces-recipe.html (may not work)