 |
| 1. I baked potatoes. Ooooh, Ahhh. |
 |
| 2. I added flour, salt, nutmeg, and egg yolks. |
 |
| 3. I folded and kneaded it into a pasta dough |
 |
| 4. I rolled out the dough into a long rope (my favorite part of this entire process) |
 |
| 5. Cut up the roll-o-dough into bite size pieces, and ta-daa! You've got gnocchi ready to be boiled. |
 |
| 6. Meanwhile, the dried porcini mushrooms are soaking |
 |
| 7. Grab some fresh parsley and cut it up |
 |
| 8. Sauté cremini mushrooms, garlic, and white wine. Add porcini mushroom broth and stock, and parsley. (I used beef stock instead of chicken stock, since Luke is deathly allergic to chicken. I know, I know...who's allergic to chicken!?) |
 |
| 9. After gnocchi has cooked, throw it into the pan and let it soak up the awesomeness that is the mushroom broth. |
 |
| 10. Add copious amounts of grated aged Parmesan. Then add more. |
I have to say, I liked the final product, but the gnocchi kind of tasted exactly like the German potato dumplings my family makes (which isn't a bad thing). The mushrooms were great, but I was not a fan of the parsley. At all. Next time I make this it will be sans-parsley. Luke is kind of "iffy" about mushrooms in general, so he did not enjoy this dish in the least, but he was a trooper and tried to eat it anyway. I'm making up for it by making one of his favorites tonight: Spinach and Cheese Ravioli with Alfredo. Now that I've discovered the world's best recipe for alfredo sauce, I will never buy it out of a jar again. Ew. This alfredo recipe is so good, you'll gain about 5 pounds just smelling it.
Anyway, if you feel inclined to try the Gnocchi and Mushroom dish, here's the actual recipe. Bon Appetit!
INGREDIENTS
| Gnocchi: | |
| 3 | large Russet potatoes |
| 2 | large egg yolks, beaten |
| 1‑2 | cups all purpose flour (may not use all) |
| 1/2 | teaspoon fine sea salt |
| Few gratings nutmeg (optional) | |
| Mushroom Sauce: | |
| 1‑1/4 | pound cremini mushrooms, wiped and trimmed |
| .07 | ounce package dried porcini mushrooms (or equivalent weight loose) |
| 2 | cups homemade chicken stock |
| 1/4 | cup dry white Italian wine |
| 2 | plump cloves garlic, minced |
| 1/2 | teaspoon red pepper flakes |
| 1/3 | cup coarsely chopped Italian parsley |
| 3 | Tablespoons extra virgin olive oil |
| 2‑3 | Tablespoons butter |
| 1 | Tablespoon white truffle oil |
| Fresh grated parmesan to garnish | |
| Salt | |
| Fresh black pepper | |
PREPARATION:
Gnocchi:
- Preheat oven to 400°. Prick potatoes and bake until done, 45 minutes to one hour. Remove from oven, and slash lengthwise through each potato, pressing short ends to open to release steam (you want the potatoes as dry as possible = less gummy gnocchi). When cooled enough to handle but still quite warm, scoop out the potato flesh and force through a ricer. Measure out 3 lightly scooped cups (do not pack) and spread out into a rectangle on a clean board or counter. Allow potatoes to cool until warm room temperature.
- Sprinkle with salt and grate over nutmeg. Drizzle the egg over potatoes, followed by 1/2 cup of flour. With a (metal) bench scraper, begin to lift and fold the potato mixture on to itself, cutting the flour and egg into the potato mixture. When almost incorporated (mixture will begin crumbling), sprinkle over another 1/4 cup flour , and repeat until mixture is in small crumbs. Lightly press the dough together into a ball and move it aside. Clean any sticky dough from counter with the scraper and cover with a light dusting of flour.
- On the floured surface, lightly press the dough together and fold/knead just a few turns -- dough should be workable with some potato texture and not sticky. Adjust by adding more flour if necessary -- the less flour and handling needed, the more tender the resulting gnocchi.
- Cut the dough into quarters. On a lightly floured board, roll one portion of dough into a long rope, about 1/2" wide. With the bench scraper, cut 1" pieces of dough from rope and place on a floured sheet pan -- these are your gnocchi.
- Cook gnocchi at a gentle boil in a large pot of abundant salted water. Gnocchi are done when they bob to the surface and cook about a minute longer. Scoop from water and place in sauce.
Mushroom Sauce:
- Warm the chicken stock and pour over the porcini mushrooms in a bowl. Allow mushrooms to soak at least 20 minutes to hydrate. When hydrated, remove the mushrooms, rinse and trim away any tough gritty bits if present. Coarsely chop the mushrooms and set aside. Filter the mushroom soaking liquid through cheesecloth, a paper or tea towel and reserve.
- Slice the creminis. Heat a large sauté pan medium-high – you want it large enough to eventually hold both the sauce and cooked gnocchi. Add the olive oil. When shimmering, add the mushrooms and a good pinch of salt. Cook, stirring, and allow the mushrooms to exude their juices. Let the juices cook and reduce down until almost completely evaporated. Add the porcini, garlic and red pepper. Continue to cook until well combined, everything smelling fragrant and beginning to dry out.
- Add the wine and let reduce. Add 1/2 cup of the mushroom-soaked stock and let reduce until rich, add in another 1/2 cup stock, reducing again. Stir in the parsley. Taste and check for salt; correct if necessary. Turn off heat if the gnocchi has not yet finished cooking.
- Meanwhile, begin cooking the gnocchi. Gently scoop the gnocchi as it’s done into the waiting mushroom sauce. Turn the heat to med-high and add another 1/2 cup of the stock, turning gnocchi to coat. If the gnocchi looks like it can absorb more stock, add in a little more -- you don’t want it to become too soft. Fold in the butter and truffle oil. Garnish with grated or shaved parmesan cheese.
