Potato Gnocchi with Mushroom Sauce Recipe

Ingredients

• GNOCCHI:
• 3 large Russet potatoes
• 2 large egg yolks, beaten
• 1 ‑2 cups all purpose flour (may not use all)
• 1/2 teaspoon fine sea salt
• Few gratings nutmeg (optional)
• MUSHROOM SAUCE:
• 1 ‑1/4 pound cremini mushrooms, wiped and trimmed
• .07 ounce package dried porcini mushrooms (or equivalent weight loose)
• 2 cups homemade chicken stock
• 1/4 cup dry white Italian wine
• 2 plump cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/3 cup coarsely chopped Italian parsley
• 3 Tablespoons extra virgin olive oil
• 2 ‑3 Tablespoons butter
• 1 Tablespoon white truffle oil
• Fresh grated parmesan to garnish
• Salt
• Fresh black pepper