Since mushrooms and potato generally get along, this recipe fashions a sauce from the mushroom to serve with homemade gnocchi. Add to that some roasted bone marrow and one has a winter dish that doesn’t skimp on richness or flavour.

East After Noon
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2HRS
Total Time
$3.46
Cost Per Serving
Ingredients
Servings
4
us / metric
Baked Potato Gnocchi

4
Maris Piper Potatoes, scrubbed
or Other Floury Potato

1 cup
Rock Salt
about a cup

1 tsp
Fine Salt
Portobello and Bone Marrow Sauce

1
Large Portobello Mushroom, roughly chopped

8
Beef Marrow Bones

as needed
Extra-Virgin Olive Oil

to taste
Coarse Black Pepper
Nutrition Per Serving
Calories
2524
Fat
244.9 g
Protein
28.8 g
Carbs
51.7 g