Before tonight’s dinner I’ve only eaten gnocchi (Nn-yo-key) once, in some restaurant of which I can’t recall the name. I enjoyed them and have wanted to make them ever since. (I keep this big list [in this big notebook I make lists in] of things I want to try cooking and “gnocchi” has been on there for a while. I love lists.) Anyway, I decided tonight was the night.
I did some research on 101Cookbooks, AllRecipes.com, Food Network and Gourmet Magazine to get a gist of how it’s done. Here’s the recipe I came up with:
For four portions, you’ll need:
1 large russet potato
3/4 tsp salt
1/2-3/4 c all-purpose flour
1 tbsp olive oil
1 tbsp butter
5 oz Crimini (Baby Bella) mushrooms, finely chopped
1 garlic clove, minced
1/2 tsp dry thyme
1 tsp flour
1/2 c chicken stock
1/4 c heavy cream
For the gnocchi: Wash and dry the potato, and prick all over with fork. Cook in microwave until soft (about 4 min.) Let cool slightly and peel. Mash and let cool a few more minutes. Then add the egg and salt. Then add flour, starting with about 1/3 cup- keep adding bit by bit, kneading until a soft dough forms. It should not be sticky but should not fall apart either.
Divide the dough into 4 parts. Working on 1 part at a time: on a floured surface, roll out into a log (about ¾” in diameter) and cut into 1” pieces.
Continue with the rest of dough. Then press on each piece with a floured fork.
Bring a large pot of water to a boil and salt generously. Drop the gnocchi in the water, making sure it’s not over-crowded, stirring occasionally. Wait until they float to the surface (about 1 min) then cook another 3-4 min.
For the sauce: Heat the oil and butter on medium heat in a large skillet and add mushrooms. Cook about 5 minutes, stirring occasionally. Then add the garlic, thyme, some salt/pepper and flour. Cook 1 min and add the stock. Simmer on low heat about 4 min. Then stir in cream and turn heat off. Toss the gnocchi in the sauce and serve. Buon appetito!
They didn't turn out as good-looking as I'd hoped but satisfactory for my first time.
Does anyone have any tips for making gnocchi?