At a Glance
- Yield: 24
Recipe By: United States Potato Board
Ingredients
- 2 pounds 10 ounces Chopped leeks (white parts only)
- 1 pound 6 ounces Thinly sliced shallots
- 4 ounces Butter
- 1/4 cup Olive oil
- 3 pounds Quartered chanterelle mushrooms
- 1 cup Heavy cream
- 1 cup Veal demi-glace
- 1 ounce Chopped fresh sage leaves
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 9 pounds Refrigerated or frozen potato gnocchi
- 1/2 cup Truffle oil
Preparation
1. Sauté leeks and shallots in hot butter and oil 8 minutes. Add mushrooms; sauté 5 to 8 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 salt and pepper, adjusting as necessary. Keep warm. Yield: 3 quarts2. For each serving, to order: Cook 6 ounces gnocchi in boiling salted water 1 to 2 minutes or until gnocchi rises to the surface. Using slotted spoon, remove gnocchi as they cook; toss with 1 teaspoon truffle oil.
3. Plate gnocchi; top with 1/2 cup (#8 scoop) ragoût.
