Yum!! I am listing the recipe for just the gnocchi, and I will post a mushroom sauce after that I served with the gnocchi. Gnocchi is really delicious and goes well with many different sauces (butter-sage, marinara, parmesan, mushroom, garlic-cream, etc…) This recipe is a little bit time consuming but worth it–the store bought gnocchi is just not good. For this recipe you will need a potato masher or potato ricer. You can do without but you may need to pick out the larger pieces of potato to achieve a smooth consistency for the dough. There are so many gnocchi recipes on the internet and they all vary quite a bit in how much flour and egg to use. I went ahead and added ingredients in order to get a pillowy feeling dough-and this is what I ended up using.
4 large russet potatoes
2 cups flour, plus extra for dusting/rolling
1 tsp. salt
1/4 cup parmesan (optional)
1. Start by boiling your potatoes. You are going to want the skin off for the gnocchi so it is up to you how you want to do this. I boiled my potatoes in 2 inch chunks with the skin on and peeled off under cold water after, but it doesn’t really matter how you do this step. Boil until soft.
2. Once the potatoes are cool enough to work with and the skins have been removed run the potatoes through your ricer or mash very well. You want to eliminate all the potato chunks.
3. Next you want to prepare your working surface. Many sites recommend using the counter and covering in flour. I did not want to deal with cleaning that up so I used the biggest mixing bowl I have. Pour the flour into your bowl and push it to the edges. Place your potatoes in the center of the bowl. Form a small well with your hands and crack the egg in the middle. This may sound confusing–this site gives great pictures of each step (although the recipe is a little different than what I ended up using) http://www.delallo.com/articles/making-homemade-gnocchi-step-step-guide
4. SLowly mix your dough together, starting by combining the potato and egg and work the flour in. You want to achieve a fluffy, light feeling dough that is not sticky. Similar to a pizza dough.
5. Knead the dough for several minutes, adding flour as needed to prevent sticking. After a few minutes you are ready to form your gnocchi. At this point I would start a pot of water to boil.
6. Now flatten out your dough on a floured surface (I used a large cutting board). Using a large knife cut off strips from your dough, approx. 1 inch wide (similar to the width of a cigar). Roll each strip so it is rounded and even. Again, refer to that website if you want step by step pictures– my hands were too covered in flour to take pictures as I went!
7. Cut the dough rolls into 1 inch pieces. You can leave your gnocchi just like this or get a fork to make the classic gnocchi indents. I went ahead and used a fork. Roll your gnocchi gently on the fork until you see a light indent from the fork spears. Do not stack gnocchi pieces as you make them– keep them on the floured surface to avoid sticking and mushing together.
8. You are now ready to boil your gnocchi. Drop them in boiling water for about 5 minutes, they will float to the top when they are ready. Remove gnocchi with a slotted spoon to avoid any damage when straining. Now combine your gnocchi with your favorite sauce–or make the mushroom sauce I am about to post!
Enjoy ❤ Olivia