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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"Not presume to dictate, but broiled fowl and mushrooms - capital thing!"
-Charles Dickens, Author

The refrigerator light goes on...

Gnocchi makes such a fantastic meal and this recipe enhanced with the wild mushroom flavor is great. The light pillows of potato are the perfect vehicle for almost any sauce. Itís great for you too having 5 grams of fiber and is a great recipe to get the kids involved in making because itís so much fun to roll out the gnocchi.

Egg Sizes

Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes Ė medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).

With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.

1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol


 

Wild Mushroom Gnocchi



Servings = 2 | Serving size =10 gnocchi

Cooking Time = 45 Minutes

This recipe can be multiplied by 2.

Leftovers are fair at best. I have kept the gnocchi refrigerated overnight but they are not as good as when fresh.

Serve with one of the sauces below:
Fettuccine Alfredo sauce or
Basil Pesto or
Arugula Pesto or
Tomato Sauce or
Vodka Cream Sauce

AND

Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Green Beans in Walnut Vinaigrette or Healthy Caesar Salad

10 ounces Yukon Gold potatoes
3 Tbsp all purpose white flour
4 Tbsp porcini dust
2 Tbsp whole wheat flour
1 large egg
1/4 tsp salt
1/8 tsp ground black pepper
4 quarts water

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.

Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you donít have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Add 2 tablespoons of the all purpose flour and the porcini dust to the potatoes with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add the 2 tablespoons of whole wheat flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of the all purpose flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.

Nutrition Facts

Serving size = 10 gnocchi

Servings = 2

.

Amount Per Serving

Calories 263 Calories from Fat 27
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 106mg 35%
Sodium 323mg 13%
Total Carbohydrates 51g 18%
    Dietary Fiber 5g 21%
    Sugars 2g  
Protein 9g  
Vitamin A 3% Vitamin C 18%
Calcium 3% Iron 11%
Vitamin K 3 mcg Potassium 749 mg
Magnesium 62 mg