Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

Name: Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts
Ingredients: four 1/2 lb baking potatoes, pierced all over with a fork; 2 large eggs, beaten; 1 1/2 tsp kosher salt; 3/4 cup plus 2 T all-purpose flour, plus more for dusting; 4 T unsalted butter, softened; 2 & 1/2 T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil; kosher salt; fresh cracked pepper; 1/4 cup Sparrow Lane Extra Virgin Olive Oil; 1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish; 2 shallots, thinly sliced; 1 lb mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces; 1/3 cup dry white wine; 1/2 cup chicken stock or low-sodium broth; finely chopped skinned toasted hazelnuts, for serving

classicwinevinegar.com

Experience the flavors of Italy with our Potato Gnocchi paired with a rich Wild Mushroom Ragù and toasted Hazelnuts—served with Classic Wine Vinegar. Perfect for wine enthusiasts!

View full recipe on classicwinevinegar.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at classicwinevinegar.com.

Share this recipe:

Cooking tools:

Potato ricer
Gnocchi paddle
Bench scraper
Sifter
Pepper mill
Grater
Oven
Baking sheet
Wax paper
Fork
Skillet
Mixing bowl
Saucepan
Slotted spoon
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Stove
Serving platter
Freezer
Zip-top bag

Ingredients

four 1/2 lb baking potatoes, pierced all over with a fork
2 large eggs, beaten
1 1/2 tsp kosher salt
3/4 cup plus 2 T all-purpose flour, plus more for dusting
4 T unsalted butter, softened
2 & 1/2 T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
kosher salt
fresh cracked pepper
1/4 cup Sparrow Lane Extra Virgin Olive Oil
1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish
2 shallots, thinly sliced
1 lb mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces
1/3 cup dry white wine
1/2 cup chicken stock or low-sodium broth
finely chopped skinned toasted hazelnuts, for serving