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RECIPE
14 INGREDIENTS10 STEPS2HR

Gnocchi With Bone Marrow And Portobello Mushroom

4.0
1 Ratings

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East After Noon

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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.
2HR
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
4
Serves 4

Baked Potato Gnocchi

4
Maris Piper Potatoes , scrubbed
or Other Floury Potato
1 cup
Rock Salt
about a cup
to taste
1/2 cup
2
Eggs , separated
just the yolk
1 tsp
Fine Salt

Portobello and Bone Marrow Sauce

1
Large  Portobello Mushroom , roughly chopped
to taste
woody stalks removed
4 cloves
Garlic , peeled, crushed
8
Beef Marrow Bones
to taste
Extra-Virgin Olive Oil
to taste
Coarse Sea Salt and Pepper
to taste

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Nutrition Per Serving

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CALORIES
12061
FAT
1274.4 g
PROTEIN
109.1 g
CARBS
40.9 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with greaseproof paper and pour the rock salt along the middle.
Step 2
Using a sharp knife, prick the Maris Piper Potato (4) all over and rub with a little Olive Oil (to taste). Place on top of the Rock Salt (250 milliliter) and bake for just oven an hour or until tender. Leave to cool while you make the sauce.
Step 3
Roast the Beef Marrow Bones (8) in the oven just after you’ve removed the baked potatoes. To do this, arrange the bones on a lined baking sheet and season with Coarse Sea Salt and Pepper (to taste). Roast the bones for about 10 minutes or until browned. Allow to cool slightly.
Step 4
In the meantime, add Portobello Mushroom (1) to a frying pan and sauté in the Salted Butter (2 tablespoon). Add Fresh Thyme (to taste), along with the Garlic (4 clove). Sauté over low heat until soft and fragrant.
Step 5
Using a spoon or fork, extract the marrow from within the bones and add to the mushroom sauce and season to taste. Remove the sauce from the heat but keep it warm until needed.
Step 6
To make the gnocchi, split open the baked potatoes, spoon the insides into a potato ricer and rice into a large mixing bowl. Add the Fine Salt (5 milliliter), yolks of the Egg (2), and All-Purpose Flour (125 milliliter). Use a wooden spoon to combine. Turn the dough out on to a floured surface and gently knead until smooth.
Step 7
Divide the dough into 4 portions, rolling each into a log about 30 cm (a ruler) in length.
Step 8
Using a lightly floured knife, cut the logs into 2cm pieces. Here you can either opt for classic gnocchi and roll each dumpling over a floured fork to achieve the identifiable indentations or you could leave the gnocchi as it and sauce them in a little butter instead of boiling.
Step 9
Arrange the cut gnocchi on a floured tray and cover with a tea towel until ready to cook.
Step 10
Add a little Extra-Virgin Olive Oil (to taste) to another frying pan and gently sauté each gnocchi dumpling until golden brown on either side. Serve the gnocchi in warmed bowls over a small helping of the Portobello & Bone Marrow sauce and a grating of fresh Parmesan Cheese (to taste).

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Nutrition Per Serving
Calories
12061
% Daily Value*
Fat
1274.4 g
1634%
Saturated Fat
4.5 g
22%
Trans Fat
0.2 g
--
Cholesterol
106.4 mg
35%
Carbohydrates
40.9 g
15%
Fiber
3.9 g
14%
Sugars
1.6 g
--
Protein
109.1 g
218%
Sodium
26811.8 mg
1166%
Vitamin D
0.5 µg
2%
Calcium
963.9 mg
74%
Iron
70.0 mg
389%
Potassium
717.3 mg
15%
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