Homemade Gnocchi with Mushrooms and Onions
February 24, 2012 § 2 Comments
Back in college, when I didn’t have the time or money to do a whole lot of cooking, I remember my roommate making a sweet potato gnocchi. It was one of her first times cooking, and we got really excited watching the gnocchi cook- they come to the top of the pot to tell you they are done. It’s pretty cute.
We had some potatoes I’d been meaning to use, and decided to use them for gnocchi instead of the old regular ways. It was a nice change from the pasta and rice we eat so often.
You have the option to press a fork into each gnocchi to give it ridges- I just didn’t have time to do that on the day that I cooked these. I actually kind of liked them better as fat little pillows!
I used this as a guide to make the gnocchi. The mushrooms I just kind of threw random things together that I knew tasted good.
- 2 pounds of potatoes
- 1/4 cup egg, beaten (this was one large egg for me)
- 1 cup of flour (I used bread flour) + more for dusting
- cooking oil (or butter)
- 1-2 garlic cloves, minced
- 1/2 onion, diced
- 3 cups of mushrooms, chopped
- 1/3 cup white wine
- 1/2 cup cream
- 1/4 cup fresh parmesan + more for topping
- Optional: Chopped parsley for garnish
Clean your potatoes (don’t peel them) and place them in a pot of cold water that covers the potatoes by at least 2 inches. Add salt and bring to a boil. Cook the potatoes until tender, about 45 minutes.
One at a time, remove each potato from the water and peel on a cutting board. Many websites suggest putting the potatoes through a ricer, which I don’t have. The website I used had me run a fork down the side of each potato until they are lightly mashed. Don’t mash them too much- just make sure there are no lumps. When you are done with all of them, spread them out on the cutting board until they are cool enough to handle- ~10 minutes. Don’t throw out the water- you will cook the gnocchi in it.
Mound the potatoes in the center of the cutting board. Drizzle the egg on top, and 3/4 cup of flour. Use a spatula or pastry scraper to gently incorporate the eggs and flour into the potatoes. When you’ve mixed it well, gently knead the mixture. If it’s sticky, add a little more flour. When you have a dough, cut it into 8 pieces. Roll each piece into a snake about 1/2 inch wide. Cut the snake into little pieces, about 3/4 inch long. Dust the finished pieces with flour.
If you’d like, you can press the tines of a fork into each piece to make ridges. When you are done, dust again with flour until you are ready to boil them. You can let them sit out for a couple hours- I kept mine in the fridge for 5 hours or so. (I also read that you can spread the gnocchi in a single layer on a baking sheet and flash freeze them, then put them in a ziploc bag until you are ready to use them!)
Either reheat your potato water or bring a new pot of salted water to a boil. When it’s boiling, add the gnocchi- about 20 at at time. Here is the cute part- they come up to the top of the water to announce that they are done. After they’ve been floating for about 10 seconds, fish them out with a slotted spoon and set them on a plate, or briefly in a strainer.
Heat oil or butter in a pan. Add your garlic and cook until slightly browned. Add your onions and cook until translucent. Add the mushrooms and cook until soft. Stir in the wine, and cook until the liquid is almost all absorbed. Stir in the cream and remove from heat. Add the parmesan, mix well, and either spoon on top of the gnocchi or put the gnocchi in the pan, mixing it up with the mushrooms. Dish it up and sprinkle with more parmesan (and parsley if you’d like).