East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
2HRS
$3.46
Ingredients
Servings
4
Baked Potato Gnocchi
4
Maris Piper Potatoes, scrubbed
or Other Floury Potato
1 cup
Rock Salt
about a cup
1 cup
All-Purpose Flour, sifted
2
1 tsp
Fine Salt
as needed
Portobello and Bone Marrow Sauce
1
Large Portobello Mushroom, roughly chopped
4 cloves
Garlic, peeled, crushed
8
Beef Marrow Bones
2 Tbsp
as needed
Extra-Virgin Olive Oil
to taste
Fresh Thyme
woody stalks removed
to taste
Parmesan Cheese
to serve
to taste
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
2524
Fat
244.9 g
Protein
28.8 g
Carbs
51.7 g