Potato Gnocchi with Wild Mushrooms And

Directions

1. 1

   4 Idaho Potatoes Sea salt 2 Eggs 1 c Flour Salt and pepper to taste For the Mushrooms: 1/2 c Fresh Morels 1/2 c Fresh Porcini 1/2 c Shitake

2. 2

   Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes

3. 3

   While hot, peel potatoes and run through a food mill

4. 4

   Add eggs, seasonings, and flour, reserving 1/4 cup of flour in which to roll the gnocchi

5. 5

   Roll into a smooth airy dough

6. 6

   do not over-work it

7. 7

   Roll by hand into 1/2 inch cylinders

8. 8

   Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi