Gnocchi

Try this easy Gnocchi with Creamy Mushroom Sauce and let us know how you got on!

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GNOCCHI WITH CREAMY MUSHROOM SAUCE

Serves 4 -6:

Ingredients:

600g potatoes

200g coarse salt

2 eggs

200g flour

120g parmesan – grated

30g butter

½ onion – finely chopped

1 clove garlic – minced

250g portabellini mushrooms – sliced

250ml cream

Small bunch thyme – picked and chopped

Small bunch Italian parsley – picked roughly chopped

Salt & Pepper

Olive oil

For the gnocchi, put the coarse salt in an oven dish and pierce the potatoes with a knife all around. Place the potatoes on the salt and bake in the oven at 180C for about an hour or until soft.

Prepare your other elements while they cook.

Once the potatoes are cooked, cut them in half, and using a cloth to protect your hands from the heat, press them through a fine sieve, discarding the empty peel.

Get a pot of water on the stove now to start bringing it to the boil. Use a large deep pot so the gnocchi have space to cook.

Allow the potato mix to cool slightly, then add the eggs, 80g of the parmesan, about 150g of the flour and salt. Mix together well until all is incorporated. At this point you need to judge if the mixture is too sticky – if so, add a little more flour.

Turn out on to a floured surface and give it a further mix with your hands until smooth. Next cut into 4 pieces and one at a time roll them out into cylinders, then cut into pieces about 2cm in length. Dust with flour before handling so they don’t stick together.

Now boil them in batches, making sure the water is rapidly boiling before putting them in. Once they rise to the surface, allow to cook for another 30 seconds then remove into an ice bath.

Once all the gnocchi are cooked, drain them and place in a bowl. Toss in some olive oil to stop them from sticking together and place in the fridge for now.

To make the sauce, add the butter to a pot. Once hot add the onions, garlic and thyme and fry until soft. Add the mushrooms and cook further until they start to colour, then add the cream. Reduce until nicely thickened, it must not be too thin as you don’t want the gnocchi to sit in a pool of sauce, it must just coat them. Season.

Add a little olive oil to a non-stick pan and brown the gnocchi on both sides.

Next add the sauce with the chopped parsley, stir and toss to combine.

Place in a bowl, top with grated parmesan, enjoy.

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