Recipe - Gnocchi With Mushroom Tomato And Herb Ragout

2 lg Baking potatoes
2 Eggs
Up to 1 cup flour
Salt and white pepper
1 tablespoon Butter
1 cup Sliced Shiitake mushrooms
1 cup Tomato concassee; (peeled,
seeded and minced tomatoes)
1 tablespoon Each chopped basil, parsley
and chives
Parmesan cheese,; for
garnish

Preheat oven to 375 degrees. With a fork, prick potatoes all over; bake
until tender, 45 minutes to 1 hour. While still piping hot, cut open
potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a~
wooden spoon add eggs, then add enough flour, a bit at a time, to make a
tight but workable dough flexible enough to pipe from a pastry bag. Season
to taste with salt and pepper. Transfer dough to a pastry bag fitted with a
3/4inch tip and pipe out long cylinders onto a wax paperlined cookie
sheet. Chill until firm. Cut each cylinder into 1inch pieces. Lightly
flour work surface and roll pieces, one at a time, over prongs of a fork,
or over a gnocchi dowel.

Bring a large pot of salted water to a boil. Heat a saute pan over low
heat, add butter, then mushrooms. After 1 minute add tomatoes. Toss and
cook for 2 minutes. Meanwhile boil gnocchi, testing frequently for
doneness. Using a large slotted spoon or a spider, remove gnocchi to pan
and toss with mushroom mixture and herbs; season to taste with salt and
pepper. Serve in warmed shallow bowls, topped with freshlygrated cheese.

Yield: 3 to 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE076

Posted to MCRecipe Digest V1 #301

Date: Thu, 14 Nov 1996 08:15:28 0500

From: Meg Antczak meginny@frontiernet.net