Recipes

prepare gnocchi as directed For the sugo: Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm. Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately. potatoes gnocchi For the sugo: 1/3 cup extra-virgin olive oil 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms) Salt and freshly ground pepper 1 tablespoon chopped garlic 1 teaspoon minced fresh rosemary leaves 1 tablespoon minced shallots 1/2 cup tomato puree (from fresh or canned peeled tomato) 1/4 cup red wine 1/2 cup chicken broth or water 1 generous tablespoon unsalted butter 1 tablespoon minced fresh parsley leaves Parmesan

Recipe Summary Difficulty: moderate Prep Time: 30 minutes Inactive Prep Time: 40 minutes Cook Time: 1 hour 5 minutes Yield: 4 servings