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October 6, 2009

Gnocchi in Crimini Cream Sauce

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:

Gnocchi:

1 large russet potato

3/4 tsp salt

1 egg

1/2-3/4 c all-purpose flour


Sauce:

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

Salt/pepper


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.

[Not very uniform, but still cute : ) ]

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?

11 comments:

Dustjacket Attic said...

Oh I love gnocchi, thanks for the recipe.

Are you traveling soon, re the beret. Lucky girl.
xxx

Alen Agaronov said...

I think I might know why it came out satisfactory. I'm not sure about the rest of the recipe... but it's important to roll the dough into a ball and wrap it very tightly with plastic wrap and let it sit for about 30 minutes before you cut it into those small pieces for pasta.

Then again, you never did take my advice. You kitchen Nazi ;)

Linda - one scoop at a time said...

Hi Sasha,
I came over here from Lele's. You cook such beautiful homemade meals. The gnocchi looks great, as does all the previous meals posted. Quite impressed! I'm trying to do more home cooking and will be sure to check out your recipes!
linda

Lynda said...

I think these look delicious! It's been along time since I made gnocchi...I'll have to try your version!

Olga said...

Glad you finally made gnocchi! Did you know you can also make them with sweet potatoes or ricotta?

Love mushrooms as you know ;)

Pam said...

I've still never made gnocchi - it's on my must make list. Yours looks and sounds wonderful.

author: Jenya said...

I love gnocchi! thanks for the recipe :]

Sasha said...

Thank you, everyone! : )

Heavenly Housewife said...

I hear you have to make it a few times to get the hang of it, though I've never made it myself. Great first effort though! Hope you have a fantastic weekend :)

Rosa's Yummy Yums said...

that is a wonderful fall dish! So flavorful and extremely appetizing!

Cheers,

Rosa

Vanessa said...

I've been wanting to make Gnocchi for ages so thanks a lot for the recipe. I think yours look really delicious and so cute and can't wait to try them for myself. Will let you know how I get on. I really love the different things you make on your blog.

Enjoy the weekend,

Vanessa x