Old MacDonald's Potato Box Recipes
Potato Gnocchi with Ragoût of Leeks and Chanterelles Ingredients Potato Gnocchi: 2 pounds (about 6 medium) potatoes 1/3 cup grated Parmigiano-Reggiano cheese About 1 cup all-purpose flour, divided 2 egg yolks 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon pepper Ragoût: 2 tablespoons butter 1 tablespoon olive oil 1 1/2 cups sliced shallots 3 cups chopped leeks (white part only) 3 cups (about 10 ounces) chanterelle mushrooms, quartered 1/4 cup whipping cream 1/4 cup beef or veal demi-glace 2 tablespoons finely chopped fresh sage or 1 teaspoon ground sage 1 teaspoon salt, divided 1/2 teaspoon pepper Directions Heat oven to 425°F. For gnocchi, prick potatoes with fork. (Do not wrap in foil.) Bake on oven rack or baking sheet 40 to 55 minutes or until tender when pierced with fork. Cool slightly; remove and discard potato skins. Pass potatoes through potato ricer or food mill. Place 3 cups potatoes in medium bowl. Stir in cheese, 1/2 cup of the flour, egg yolks, salt, nutmeg and pepper until lightly mixed; transfer to lightly floured surface. Gradually knead in remaining 1/2 cup flour until dough is smooth and soft. Divide dough in half; cover one half with plastic wrap. Roll remaining half to form 1-inch thick rope. With knife, cut into 3/4-inch pieces. Pressing gently with thumb, roll each piece over tines of fork to form oval-shaped gnocchi with ridge pattern on one side and indentation on the other. Place on lightly floured wax paper-lined baking sheet. Cover and refrigerate. Repeat with remaining dough. For ragoût, in large skillet, heat butter and oil over medium heat. Add shallots; cook and stir 1 minute. Add leeks; cook and stir 5 minutes. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms and leeks are tender. Stir in cream, demi-glace and sage; cook 1 to 2 minutes or until heated through; season with 1/2 teaspoon of the salt and pepper; keep warm. In large saucepan, add half of the gnocchi and remaining 1/2 teaspoon salt to boiling water. Cook 1 to 2 minutes or until gnocchi rise to the surface. Using slotted spoon, remove gnocchi to large serving bowl or platter. Repeat with remaining gnocchi. Add ragoût; toss to combine

Old MacDonald's Potato Box Recipes

Potato Gnocchi with Ragoût of Leeks and Chanterelles

Ingredients

Potato Gnocchi:
2 pounds (about 6 medium) potatoes
1/3 cup grated Parmigiano-Reggiano cheese
About 1 cup all-purpose flour, divided
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Ragoût:
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups sliced shallots
3 cups chopped leeks (white part only)
3 cups (about 10 ounces) chanterelle mushrooms, quartered
1/4 cup whipping cream
1/4 cup beef or veal demi-glace
2 tablespoons finely chopped fresh sage or 1 teaspoon ground sage
1 teaspoon salt, divided
1/2 teaspoon pepper

Directions

Heat oven to 425°F. For gnocchi, prick potatoes with fork. (Do not wrap in foil.) Bake on oven rack or baking sheet 40 to 55 minutes or until tender when pierced with fork. Cool slightly; remove and discard potato skins. Pass potatoes through potato ricer or food mill. Place 3 cups potatoes in medium bowl. Stir in cheese, 1/2 cup of the flour, egg yolks, salt, nutmeg and pepper until lightly mixed; transfer to lightly floured surface. Gradually knead in remaining 1/2 cup flour until dough is smooth and soft. Divide dough in half; cover one half with plastic wrap. Roll remaining half to form 1-inch thick rope. With knife, cut into 3/4-inch pieces. Pressing gently with thumb, roll each piece over tines of fork to form oval-shaped gnocchi with ridge pattern on one side and indentation on the other. Place on lightly floured wax paper-lined baking sheet. Cover and refrigerate. Repeat with remaining dough. For ragoût, in large skillet, heat butter and oil over medium heat. Add shallots; cook and stir 1 minute. Add leeks; cook and stir 5 minutes. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms and leeks are tender. Stir in cream, demi-glace and sage; cook 1 to 2 minutes or until heated through; season with 1/2 teaspoon of the salt and pepper; keep warm. In large saucepan, add half of the gnocchi and remaining 1/2 teaspoon salt to boiling water. Cook 1 to 2 minutes or until gnocchi rise to the surface. Using slotted spoon, remove gnocchi to large serving bowl or platter. Repeat with remaining gnocchi. Add ragoût; toss to combine