Butchertown Gnocchi with Wild Mushrooms | Idaho Potato Commission
- Bake potatoes at 400°F (conventional) or 375°F (convection) until fork tender, 45-60 minutes. Let cool enough to handle; remove skin. - Using a small-hole potato ricer, sieve the potatoes into a...
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Cooking tools:
- Potato ricer
- Bench scraper
- Spider strainer
- Saute pan
- Oven
- Fork
- Mixing bowl
- Whisk
- Pot
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Spoon
- Plate
Ingredients
- 3 pounds Idaho® russet potatoes
- 2 1/2 cup all purpose flour, plus more for rolling
- 5 egg yolks
- 1 1/2 teaspoon salt, plus salt for water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1/2 cup vegetable or chicken stock
- Parsley, chopped
- Parmesan cheese, grated
- 3 lbs Wild Mushrooms
- 1-2 T Unsalted Butter
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