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Gnocchi with Mushroom Sauce

By Paula |

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.Gnocchi with Mushroom Sauce

Gnocchi Gnocchi Gnocchi…Fun to say, even more fun to eat! And as if they weren’t already delicious enough we’ve made them even more  exciting by adding MUSHROOMS! I know, I know. I can hardly take it myself!

We’ve topped our light as air gnocchi with a luscious mushroom sauce. But to make them even more special we’ve added a  secret little something something… *rubbing hands together* TRUFFLE PASTE! Swoon! And because we couldn’t stop there LOL for just a little extra kick a dash of Calabrian Red Pepper Flakes!

We created this plate full of shroomy goodness especially for The Mushroom Channel {yes there’s a channel devoted entirely to mushrooms – love love love}.  We’re happy to be one of their featured contributors where I have the opportunity to create recipes that feature what else our beloved SHROOMS!

We’ve featured Gnocchi recipes before but in this recipe I use a slightly different technique, and *whispering* I think this might actually be my favorite ; )

Gnocchi with Mushroom Sauce

plate of Gnocchi with Mushroom Sauce. Fork in one piece of gnocchi.

Gnocchi with Mushroom Sauce

Ingredients

  • 4 medium-large Russet potatoes
  • 1 tablespoon truffle paste
  • 1 egg - beaten
  • 1/2 cup grated Parmigiano Reggiano
  • 2-3 cups all purpose flour
  • kosher salt/black pepper
  • 8 ounces mushrooms - sliced
  • 1 teaspoon crushed red pepper flakes
  • 3 cloves garlic - crushed
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 cup chicken broth

Instructions

  1. Preheat oven to 375 degrees.
  2. Place potatoes onto a rimmed sheet pan and bake for approx 45 minutes to 1 hour until fork tender.
  3. Allow to cool just until you are able to safely work with them and then remove skins.
  4. While potatoes are still warm, place them into a food mill and grind.
  5. Transfer milled potatoes onto a rimmed cookie sheet and place in refrigerator to cool completely.
  6. Once cooled, transfer to a clean, lightly floured surface.
  7. Form a well, add eggs, Parmigiano, a large pinch of salt, and 2 cups of the flour. Begin mixing/kneading.
  8. If dough is still too wet add another cup of flour. Continue until you have a ball of dough {adding flour only if necessary}. Once your dough ball is formed, add the truffle paste and work in until well combined.
  9. {NOTE: put a large stock pot of generously salted water onto boil now}
  10. Using a pastry scraper, cut the dough into small manageable sections.
  11. Roll sections of the dough into logs of equal proportions.
  12. Once the logs are in place, use your pastry scraper and cut them into 1" sections.
  13. Transfer to a lightly floured rimmed cookie sheet. Continue until all pieces are cut.
  14. When the water is boiling, place the gnocchi into the water and allow them to cook until they rise to the top and swell up.
  15. WHILE the gnocchi are cooking, make the sauce by placing a large sauté pan over medium – high heat.
  16. Add olive oil, butter, crushed garlic and allow to melt and for the garlic to turn a light golden color.
  17. Add mushrooms and allow to cook down slightly. Add chicken broth and season with salt and pepper.
  18. Reduce heat to medium and allow sauce to reduce. Stirring as necessary. Remove garlic before serving.
  19. When gnocchi are done. Transfer them with a slotted spoon into the sauce pan, toss GENTLY to combine.
  20. Garnish with additional basil and Parmigiano Reggiano if desired.

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Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones

Comments

  9. cat says

    I was just thinking about a recipe just like this the other day. I’m really craving lots of starchy and earthy flavors, this sounds like such a wonderful recipe and its beautiful too!

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