- 2 Idaho potatoes
- 1 bunch spinach, cleaned
- 3 cups all-purpose flour
- 3 pounds pancetta, sliced
- 2 pounds salted butter
- 3 lemons, juiced
- 1 cup reduced chicken stock
- 3 Roma tomatoes, diced
- 3 leeks, cleaned well and diced
- 1/2 cup capers
- 1 bunch fresh sage, chopped
- 2 pounds chanterelle mushrooms
- 1/4 cup brandy
- 1 cup freshly grated Parmesan
Peel potatoes and then boil them in plenty of salted water until just tender and falling apart. Cool and the put potatoes through a ricer.
Blanch spinach and then puree it with a little bit of water. Pour the puree on top of the riced potatoes. Add 3 cups flour on top and carefully kneed the mixture until a soft ball is achieved. Allow the dough to rest 20 to 30 minutes. Cut into 12 equal portions and roll into the shape of a rope, approximately 1/2-inch in diameter.
Cut the rolled pasta into 1/2-inch dumplings. Blanch the gnocchi in boiling salted water and then immediately shock the pasta in an ice water bath.
Render and crisp the pancetta in a large, deep saute pan and then reserve the meat and save the fat separately (save the fat for use in the turkey recipe). When pancetta has cooled, dice it.
Wipe pan clean and then add 3/4 of the butter. Melt butter over medium-high heat and continue cooking until the butter separates and begins to brown in tiny specks. Add lemon juice, then reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage. Keep warm.
Saute the Chanterelle mushrooms in the remaining butter. When mushrooms are tender, deglaze the pan with brandy.
Before serving, reheat the gnocchi in the warm sauce. Toss gnocchi and sauce with mushrooms, diced pancetta, and Parmesan and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.