Potato Gnocchi With Mushroom Sauce

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Buddy Valastro - Cake Boss


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3 large Russet potatoes

2 large egg yolks, beaten

1‑2 cups all purpose flour (may not use all)

1/2 teaspoon fine sea salt

Few gratings nutmeg (optional)

1‑1/4 pound cremini mushrooms, wiped and trimmed

07 ounce package dried porcini mushrooms (or equivalent weight loose)

2 cups homemade chicken stock

1/4 cup dry white Italian wine

2 plump cloves garlic, minced

1/2 teaspoon red pepper flakes

1/3 cup coarsely chopped Italian parsley

3 Tablespoons extra virgin olive oil

2‑3 Tablespoons butter

1 Tablespoon white truffle oil

Fresh grated parmesan to garnish


Fresh black pepper

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