Sardinian Gnocchi Recipe
Forest Mushrooms, Spinach, Tomato, Basil Crisp
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Ingredients
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For the Gnocchi
For the Sauce
For Garnish
Method
For the Gnocchi
Prepare the Potatoes
Boil the potatoes in salted water until tender, about 25-30 minutes. Drain and let cool slightly.
Shape the Gnocchi
Divide the dough into small pieces and roll each piece into a rope about 1 cm thick. Cut the ropes into 2 cm pieces to form the gnocchi. Use a fork to gently press each piece to create grooves.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the Sauce
Sauté the Garlic and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the sliced forest mushrooms and sauté for 5-7 minutes until they are golden and tender.
Add Spinach and Tomatoes
Add the fresh spinach and halved cherry tomatoes to the skillet. Season with salt and black pepper. Cook for another 3-4 minutes until the spinach wilts and the tomatoes soften.
Combine with Gnocchi
Carefully add the cooked gnocchi to the skillet, tossing gently to combine with the sauce. Cook for an additional 2 minutes to heat through.
To Serve
Plate the Dish
Serve the gnocchi with the mushroom and spinach sauce, garnished with grated Parmesan cheese and crispy basil leaves if desired.