This past November my husband and I ventured and ate our way through Italy. I am still thinking of that plate of gnocchi with a mushroom cream sauce….
After reminiscing on our trip, I decided to try out making my own gnocchi along with a basic mushroom sauce and a pesto sauce. The gnocchi was a big hit with the family, especially my daughter.
Although this recipe is more labor intensive than normal, it is still relatively straight forward and can be made in bulk and froze for later.
All you need:
- 4 small potatoes, peeled and sliced
- 2 cups flour
- 1 egg
All you do:
- Place the potatoes in a pot of water. Boil potatoes for about 15-20 minutes until they soften but slightly firm.
- Strain potatoes and mash. Combine mashed potatoes, flour, and egg and knead until dough forms a ball.
- On a flat surface, lightly dust with flour. Roll dough into long “snakes” and cut into 1/2 inch pieces.
- Bring a large pot of water to a boil and drop gnocchi in. Let gnocchi cook for 3 to 5 minutes until gnocchi has risen to the top.
- If freezing the gnocchi, line of sheet pan with wax paper and spread the gnocchi out evenly. Place in freezer for about 30 minutes then put the gnocchi in a separate container.
- If consuming, I recommend lightly frying the gnocchi on a oiled pan over medium heat. Top gnocchi with desired sauce and enjoy!
Last step is to ENJOY!
