- 2 large baking potatoes
- 2 egg yolks
- Flour as needed, up to 1 1/2 cups
- Salt and white pepper
- 4 tablespoons butter
- 2 cups sliced Shiitake mushrooms
- 1 cup tomato concasse (peeled, seeded and diced tomatoes)
- 1 tablespoon chopped garlic
- 1/4 cup dry white wine
- 1 tablespoon each chopped basil, parsley and chives
- Parmesan cheese, for garnish
- Extra-virgin olive oil to taste
Preheat oven to 375 degrees. With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.
Bring a large pot of salted water to a boil.
Heat a sauté pan over low heat, add 3 tablespoons of the butter, and once melted, add the mushrooms. After 5 minutes, add garlic and tomatoes. Toss and cook for 2 minutes longer. Add the wine.
Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs and remaining tabelspoon of butter; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese and olive oil to taste.
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