Potato Gnocchi in Mushroom Broth

Ingredients

• 1.8 pounds baking potatoes 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 cup carrots (1-inch)
• 2 cups carrots thinly sliced
• 1.5 cups celery thinly sliced
• 2 cups crimini mushrooms thinly sliced
• 3 cups crimini mushrooms sliced
• 1 large egg yolk 
• 1.5 cups flour all-purpose divided
• 2 tablespoons chives fresh chopped
• 1 cup leek (1-inch)
• 2 cups leek thinly sliced
• 1 tablespoon soy sauce low-sodium
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1 ounce shiitake mushrooms dried
• 5  thyme sprigs 
• 6 cups water 
• 12 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• knife
• sieve
• measuring cup
• slotted spoon
• dutch oven
• colander

Directions

1. To prepare broth, combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain through a sieve into a bowl; discard solids. Stir in soy sauce.
2. Preheat oven to 40
3. Melt butter in a large nonstick skillet over medium heat.
4. Add 2 cups mushrooms, 1 cup leek, and 1 cup carrot; cook 10 minutes or until tender, stirring occasionally. Set aside.
5. To prepare gnocchi, pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool slightly. Peel potatoes; mash. Lightly spoon flour into dry measuring cups, and level with a knife.
6. Combine potatoes, 1 1/4 cups flour, 1 teaspoon salt, and egg yolk. Stir well to form a smooth dough. Turn dough out onto a lightly floured surface. Knead until smooth; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions, and shape each portion into a 15-inch-long rope.
7. Cut each rope into 15 (1-inch) pieces, and roll each piece into a ball. Drag a fork's tines over each ball, forming a concave shape.
8. Place the gnocchi on a baking sheet coated with cooking spray. Cover and set aside.
9. Bring water to a boil in a large Dutch oven.
10. Add half of gnocchi; cook 1 1/2 minutes or until gnocchi float. (Do not overcook or gnocchi will fall apart.)
11. Remove gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining gnocchi. Bring broth to a simmer; stir in mushroom mixture.
12. Place 10 gnocchi in each of 6 soup bowls. Ladle 1 cup broth mixture into each bowl; sprinkle with chives.
13. Serve immediately.