I’ve been wanting to make Gnocchi for quite some time. Not really sure why though because I’ve only had it once or twice. I think it’s the challenge of it all… Can I really make it? One thing that was holding me back is that most recipes call for a potato ricer. Something I don’t own and was reluctant to purchase. I went to a couple of stores and couldn’t find one and truthfully didn’t want order one online. I did find a few recipes that said you could mash the potatoes but then I found some recipe reviews that said mashing the potatoes wouldn’t turn out good gnocchi. And then, I found a recipe that used a large hole grater and I was ready to go.
To make the dough I baked 3 medium Russet potatoes at 400 F for about 45 minutes. I let them cool for a few minutes, then peeled them and grated them using the large holes of a box grater into a large bowl. I added in a lightly beaten egg and salt and then added in flour, a little at a time, until the dough wasn’t sticky. I then dumped it out on a lightly floured surface and kneaded it.
Next, I finished off the gnocchi in a mushroom sauce. And here’s the funny thing about this… the first day it tasted good, the 2nd day it was delicious, but, on the 3rd day not so much. I think by then the gnocchi had absorbed a lot of the sauce and it just turned an odd color and the flavor was off. So, apparently homemade gnocchi is good for 2 days and that’s it.
Homemade Gnocchi In A Mushroom Sauce
3 medium Russet potatoes (about 2 lbs.)
1 1/2 cups flour
1 teaspoon salt
1 large egg, lightly beaten
2 tablespoons butter
2 tablespoons olive oil
12 ounces baby bella mushrooms, sliced
1/2 cup shallots
1 14.5 ounce can low-sodium chicken broth
1 tablespoon chopped fresh parsley
5 ounces baby spinach
1/3 cup grated parmesan cheese
For the Gnocchi:
Preheat the oven to 400 F. Prick the potatoes all over with a fork and place on a baking sheet and bake for 45 – 60 minutes, until the potatoes are fork-tender. Flip the potatoes halfway through the baking time. Let the potatoes cool slightly.
Peel the potatoes and then grate them over the large holes of a box grated over a large bowl. Add the egg and the salt and mix well with a wooden spoon.
Add the flour to the potatoes, a little at a time, using only as much as you need so the dough doesn’t stick to your hands. When the flour has been incorporated dump it and any remaining floury bits onto a lightly floured surface. Knead the dough. Press down and away with the heel of your hands, fold the dough over, make a quarter turn and repeat. Knead for about 3 to 4 minutes.
Form the dough into a ball and then divide into 6 smaller balls. Using your fingertips roll each ball into a rope about 3/4-inch thick and cut into 1-inch pieces.
To cook, bring a large pot of salted water to boil and add the gnocchi in batches. Once it rises to the surface remove from the water and set aside on a baking sheet.
For the Mushroom Sauce:
Cook the butter and olive oil in a large skillet over medium heat until the butter begins to brown. Add the mushrooms and shallots and sauté until golden brown, about 10 minutes. Add the chicken broth and parsley; simmer until the liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Add the gnocchi and cook until heated through, about 1 minute. Add the spinach and stir until wilted.
Divide among bowls and drizzle with parmesan cheese.
Gnocchi Recipe from Smitten Kitchen
Mushroom Sauce adapted from Epicurious