Homemade Gnocchi In A Mushroom Sauce

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 divided the dough into 6 smaller balls and rolled out each ball into a rope about 3/4-inch thick.

I then cut the dough into 1-inch pieces.

Once I had rolled out all of the dough and cut it. I boiled them in a pot of well-salted water. I knew the gnocchi was ready once it floated to the surface of the water.

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

Ingredients:

Gnocchi:

3 medium Russet potatoes (about 2 lbs.)

1 1/2 cups flour

1 teaspoon salt

1 large egg, lightly beaten

Mushroom Sauce:

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

Directions:

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

2 Salads & A Salsa

With summer in full swing you are probably heading to quite a few BBQ’s or hosting a few yourself. Today I would like to share with you two salads and a salsa recipe that are super easy & super quick to make for any BBQ you may be hosting or invited to or for those days that you just want to make something quick and easy for dinner that doesn’t involve much effort or thought. With all of these recipes I suggest making them a few hours in advance and refrigerating them so all of the flavors can marinate together.

Green Bean – Cucumber Salad

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Ingredients:

1 1/2 lbs. green beans, trimmed

1 pint grape tomatoes, halved

1 English cucumber, sliced

1 shallot, thinly sliced

1/3 cup olive oil

1/4 cup red wine vinegar

salt and pepper

Directions:

1. Bring a pot of water to boil and add green beans. Boil the green beans until they are tender – approximated 7 minutes – and then drain and rinse under cold water.

2.  In a large bowl toss the green beans along with the remaining ingredients and then season with salt and pepper. Transfer to a serving dish and refrigerate until ready to serve.

Black Bean – Corn Salad

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Ingredients:

2 15-ounce cans black beans, rinsed

1 cup canned corn

1 red bell pepper, diced

1 bunch scallions, chopped

1/2 cup cilantro, roughly chopped

1/4 cup olive oil

2 teaspoons honey

Juice of 3 limes

salt and pepper

Directions:

1. Whisk together the olive oil, honey and lime juice in a measuring cup.

2.  In a large bowl add the black beans, corn, pepper, scallions and cilantro. Add the olive oil mixture to the black bean mixture and toss all the ingredients together. Transfer to a serving dish and top with the dice avocado. Refrigerate until ready to serve.

Grilled Pineapple Salsa

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Ingredients:

1/2 cup diced white onion

1 20 oz. can pineapple slices in juice*

2 tomatoes, diced

1 jalapeno pepper, seeded and diced

1 garlic clove, minced

1 teaspoon grated fresh ginger

1/3 cup fresh cilantro, chopped

Juice of 1 lime

Kosher salt

*Alternatively can use 1 pineapple, peeled, cored and cut into rings.

Directions:

1. Soak the onion in cold water for 15 minutes then drain.

2. Preheat an indoor grill pan over medium heat and lightly oil the pan (you could also grill the pineapple on a grill.) Grill the pineapple rings until marked, about 4 minutes per side. Transfer to a cutting board and chop.

3. Combine the pineapple, onion, tomatoes, jalapeno, garlic, ginger and cilantro in a large bowl. Add the lime juice and season with salt then toss. Serve with tortilla chips. This salsa also tastes great over salmon and grilled chicken.