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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Potato Gnocchi in Mushroom Broth

Use only high-starch, dry-textured russet potatoes to make these light Italian dumplings. Serve the potato pillows in a delicate broth for a comforting fall soup. Bake the potatoes while the broth simmers, or make the broth up to a day ahead.

Cooking Light OCTOBER 2003

  • Yield: 6 servings

Ingredients

  • Broth:
  • 6 cups water
  • 3 cups sliced cremini mushrooms
  • 2 cups thinly sliced carrot
  • 2 cups thinly sliced leek
  • 1 1/2 cups thinly sliced celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 dried shiitake mushroom caps (about 1 ounce)
  • 5 thyme sprigs
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon butter
  • 2 cups thinly sliced cremini mushrooms
  • 1 cup (1-inch) julienne-cut leek
  • 1 cup (1-inch) julienne-cut carrot
  • Gnocchi:
  • 1 3/4 pounds baking potatoes
  • 1 1/2 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 large egg yolk
  • Cooking spray
  • 12 cups water
  • 2 tablespoons chopped fresh chives

Preparation

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 cup leek, and 1 cup carrot; cook 10 minutes or until tender, stirring occasionally. Set aside.

To prepare gnocchi, pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; mash. Lightly spoon flour into dry measuring cups, and level with a knife. Combine potatoes, 1 1/4 cups flour, 1 teaspoon salt, and egg yolk. Stir well to form a smooth dough. Turn dough out onto a lightly floured surface. Knead until smooth; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions, and shape each portion into a 15-inch-long rope. Cut each rope into 15 (1-inch) pieces, and roll each piece into a ball. Drag a fork's tines over each ball, forming a concave shape. Place the gnocchi on a baking sheet coated with cooking spray. Cover and set aside.

Bring water to a boil in a large Dutch oven. Add half of gnocchi; cook 1 1/2 minutes or until gnocchi float. (Do not overcook or gnocchi will fall apart.) Remove gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining gnocchi. Bring broth to a simmer; stir in mushroom mixture. Place 10 gnocchi in each of 6 soup bowls. Ladle 1 cup broth mixture into each bowl; sprinkle with chives. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 11%
  • Fat: 3.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 7g
  • Carbohydrate: 51.4g
  • Fiber: 3.6g
  • Cholesterol: 41mg
  • Iron: 2.7mg
  • Sodium: 713mg
  • Calcium: 32mg
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Potato Gnocchi in Mushroom Broth Recipe

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