Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

Name: Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts
Ingredients: GNOCCHI; Four ½-pound baking potatoes, pierced all over with a fork; 2 large eggs, beaten; 1 ½ t kosher salt; ¾ c plus 2 tablespoons all-purpose flour, plus more for dusting; RAGÙ; 4 T unsalted butter, softened; 2 ½ T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil; Kosher salt; Pepper; ¼ c 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; ⅓ c dry white wine; ½ c chicken stock or low-sodium broth; Finely chopped skinned toasted hazelnuts, for serving

sparrowlane.com

Experience the flavor of wild mushrooms and hazelnuts in our Potato Gnocchi with Wild Mushroom Ragù from Sparrow Lane. Perfect for mushroom lovers!

View full recipe on sparrowlane.com

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Ingredients

GNOCCHI
Four ½-pound baking potatoes, pierced all over with a fork
2 large eggs, beaten
1 ½ t kosher salt
¾ c plus 2 tablespoons all-purpose flour, plus more for dusting
RAGÙ
4 T unsalted butter, softened
2 ½ T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
Kosher salt
Pepper
¼ c 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
⅓ c dry white wine
½ c chicken stock or low-sodium broth
Finely chopped skinned toasted hazelnuts, for serving