Potato Gnocchi with Mushroom Ragù
Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a recipe from Jennifer Biesty, a contestant on Top Chef, he sautés them with garlic to top his plump, intensely potatoey gnocchi. Slideshows: More Gnocchi Recipes
Recipe Summary test
The boiled gnocchi can be refreshed in an ice bath and refrigerated overnight. The uncooked gnocchi can be frozen for 2 weeks. The mushroom ragù can be refrigerated overnight; add a little water when reheating.
Pair the dish with a Syrah from Sonoma.