Gnocchi with Mushroom Sauce
| Yield: | 1 servings |
| Categories: |
| GNOCCHI | ||
| 1 1/2 | lb | Russet potatoes; (about 2 medium) |
| 1 | lg | Egg yolk |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 1 | pn | Grated nutmeg |
| 7 | tb | All purpose flour; (about) |
| MUSHROOM SAUCE | ||
| 2 | tb | Butter; (1/4 stick) |
| 2 | tb | Olive oil |
| 12 | oz | Fresh shiitake mushrooms; stemmed, sliced |
| 1/2 | c | Sliced shallots |
| 1 3/4 | c | Chicken stock or canned low-salt chicken |
| ; broth | ||
| 1 | tb | Chopped fresh sage |
| 3 | c | Coarsely chopped arugula |
| 1/2 | ts | White truffle oil; (optional)* (about) |
| 1/3 | c | Grated Parmesan cheese |
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