Mushroom Gnocchi Recipe
Hand rolled potato dumplings | White wine cream | Chef's choice mushroom selection | Sage from the garden
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Ingredients
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Dumplings
Cream Sauce
Method
Dumplings Preparation
- 1
- 2
Mash Potatoes
Drain the potatoes and let them cool slightly. Mash them until smooth and allow to cool completely.
- 3
Make the Dough
In a large bowl, combine the cooled mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.
- 4
Shape the Gnocchi
Divide the dough into small portions and roll each portion into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. You can shape each piece by rolling it against the tines of a fork.
- 5
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.
Cream Sauce Preparation
- 6
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, cooking until fragrant and translucent, about 2-3 minutes.
- 7
- 8
Deglaze with Wine
Pour in the white wine and let it simmer, scraping the bottom of the pan, until reduced by half, about 3-4 minutes.
- 9
Add Cream and Season
Stir in the heavy cream, sage leaves, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- 10
Combine Gnocchi and Sauce
Add the cooked gnocchi to the sauce, gently tossing to coat. Cook for an additional 2-3 minutes to heat through.
