Herb Gnocchi W/ Mushroom Cream Sauce |
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Prep Time: 2 Minutes Cook Time: 60 Minutes |
Ready In: 62 Minutes Servings: 4 |
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This is a recipe from Danny Boone but i've tweeked it just a bit. Its very easy to make, but very time consuming. The dish is VERY filling so do not be discouraged by the portions, its extremy filling. I made it once for my mom on mother's day and a week later for my brother one what is now known as 'brother's day'... hope you enjoy it! Ingredients:
2 large potatoes (i used idaho) or 4 small potatoes (i used idaho) |
1 cup flour, plus more flour, if needed, plus more |
flour, for dusting |
1 cup grated parmesan cheese, plus more |
parmesan cheese, for garnish |
2 egg yolks |
1 teaspoon ground nutmeg |
2 tablespoons dried thyme leaves |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
ice water, 1 large pot with |
3 tablespoons unsalted butter |
2 cups baby portabella mushrooms, sliced |
1 cup white wine |
1/2 cup heavy cream |
2 tablespoons chopped fresh cilantro, for garnish |
Directions:
1. Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
2. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
3. Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).
4. Once ready drain the potatoes.
5. When cool enough to handle peel each potato and mash.
6. Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
7. Mix into a doughy consistency adding more flour as needed.
8. Transfer dough to a well floured surface.
9. Roll pieces of the dough into a rope about 1/2-inch in diameter.
10. With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
11. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
12. Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
13. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).
14. Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.
15. For the sauce
16. In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
17. Add the white wine and reduce by half, about 5 minutes.
18. Add the cream and gently simmer for another 2 to 5 minutes.
19. Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.
20. Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).
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