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 oil DIRECTIONS:

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