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 leeks and shallots in hot butter and oil for 8 minutes. Add mushrooms; sauté 5 to 8 minutes or until mushrooms and leeks are tender. Stir in cream, demi-glace and sage. Cook 1-2 minutes or until heated through. Season with salt and pepper, adjusting as necessary. Keep warm. Yield: 3 quarts.
For each serving to order:
Cook 6 oz. gnocchi in boiling salted water for 1-2 minutes, or until gnocchi rises to the surface. Using slotted spoon, remove gnocchi as they cook; toss with 1 tsp. truffle oil. Plate gnocchi; top with ½ cup (#8 scoop) ragout.SERVINGS:24 servings, 1 ½ cups eachFrom:From: Chef Todd Gray, Equinox Restaurant, Washington, D.C.PHOTO CREDIT:Photo Credit: NATIONAL POTATO PROMOTION BOARD
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