Potato Gnocchi With Chanterelles, Arugula And Tomato
Try this Potato Gnocchi with Chanterelles, Arugula and Tomato from 'Heartland: Farm-Forward Dishes from the Great Midwest.'
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.
Cooking tools:
- Oven
- Baking sheet
- Potato ricer
- Mixing bowl
- Bench scraper
- Chef's knife
- Cutting board
- Pot
- Skillet
- Slotted spoon
- Fork
- Measuring cup
- Colander
- Plate
Ingredients
- 1 pound russet potatoes
- 1 1/2 cup 00 flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter
- 12 ounces chanterelles, cleaned and trimmed
- 2 cups arugula, washed and stemmed
- 1 cup tomato concassée or marinara sauce
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- parmesan cheese, for grating
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