Potato Gnocchi in Mushroom Broth

Potato Gnocchi in Mushroom Broth
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 ½ cups thinly sliced celery
  • Cooking spray
  • 3 cups sliced cremini mushrooms
  • 2 cups thinly sliced leek
  • 1 cup (1-inch) julienne-cut carrot
  • 1 large egg yolk
  • Gnocchi:
  • + 16 more ingredients
    • 6 cups water
    • 1 teaspoon salt
    • 1 tablespoon butter
    • ½ teaspoon freshly ground black pepper
    • 1 ½ cups all-purpose flour, divided
    • 1 tablespoon low-sodium soy sauce
    • 2 tablespoons chopped fresh chives
    • Broth:
    • 5 thyme sprigs
    • 2 cups thinly sliced cremini mushrooms
    • 2 cups thinly sliced carrot
    • 1 cup (1-inch) julienne-cut leek
    • 1 ¾ pounds baking potatoes
    • 12 dried shiitake mushroom caps (about 1 ounce)
    • 12 cups water
    • ½ teaspoon salt

To prepare broth, combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain through a sieve into a bowl; discard solids. Stir in soy sauce. Preheat oven to 400°. Melt butter in a large nonstick skillet over medium heat. Add 2 cups mushrooms, 1...

View full recipe at My Recipes

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