Truffled Potato Gnocchi with Ragout of Leeks and Chanterelles

INGREDIENTS:2 lbs., 10 oz. chopped leeks, white parts only
1 lb., 6 oz. thinly sliced shallots
4 oz. butter
¼ cup olive oil
3 lbs. quartered chanterelle mushrooms
1 cup heavy cream
1 cup veal demi-glace
1 oz. chopped fresh sage leaves
2 tsp. salt
2 tsp. pepper
9 lbs. refrigerated or frozen potato gnocchi
½ cup truffle oilDIRECTIONS:Sauté

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.