Potato Gnocchi Recipe
Recipe information
Make Potato Gnocchi in just 1h 30m. whipped goat cheese snap peas picked herbs wild mushrooms manchego
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Ingredients
Gnocchi
Whipped Goat Cheese
Vegetables & Mushrooms
Finishing & Garnish
Gnocchi
1. Bake or steam potatoes
Preheat oven to 425°F (220°C). Prick whole russet potatoes and bake 45–60 minutes until very tender. Alternatively, steam or boil whole potatoes 25–35 minutes until soft. Drain and let cool slightly.
2. Mash and dry
While still warm, peel potatoes and pass through a ricer or mash thoroughly until smooth. Spread the mashed potato on a rimmed baking sheet to let excess steam escape for 5–10 minutes; this helps reduce moisture so dough won't be sticky.
3. Make dough
Gather 3 cups measured warm mashed potato on a work surface, sprinkle 1 tsp salt and 1 tsp white pepper, add about 1 1/2 cups of the flour and the egg yolks. Gently incorporate with a bench scraper or fork, then add remaining flour a little at a time until a soft, slightly tacky but not sticky dough forms. Do not overwork — stop when dough holds together.
4. Roll and cut gnocchi
Divide dough into 4 portions. On a lightly floured surface, roll each into a rope about 3/4-inch (2 cm) thick. Cut into 1-inch pieces. If desired, press each piece with a fork or gnocchi board to create ridges.
5. Cook gnocchi
Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi in; when they float, cook 30–60 seconds more, then remove with a slotted spoon into a bowl. Reserve 1/2 cup of cooking water.
Whipped Goat Cheese
6. Whip cheese
Place goat cheese, heavy cream, lemon zest, 1/4 tsp salt and 1/8 tsp black pepper in a food processor or blender. Pulse until the mixture is very smooth and airy (about 30–60 seconds). Taste and adjust seasoning. Transfer to a small bowl and keep at room temperature.
Vegetables & Mushrooms
7. Prepare vegetables
Trim snap peas and thinly slice the shallot. Clean mushrooms by gently brushing; slice larger mushrooms into bite-sized pieces. Mince garlic.
8. Sauté mushrooms and snap peas
In a large skillet, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat until foaming. Add shallot and cook 1–2 minutes until translucent. Add mushrooms in a single layer and let brown without stirring for 2 minutes, then stir and cook until golden, about 4–5 minutes. Add garlic and cook 30 seconds. Add snap peas, 3/4 tsp salt and 1/2 tsp black pepper; toss and cook 2–3 minutes so peas stay bright and crisp-tender. If pan is dry, add 1–2 tbsp reserved gnocchi cooking water to deglaze.
Assembly & Finish
9. Combine gnocchi with vegetables
Add the cooked gnocchi to the skillet with mushrooms and snap peas. Toss gently over medium heat with a splash (1–2 tbsp) of reserved cooking water so the pan juices and a little butter/olive oil coat the gnocchi. Heat 1–2 minutes until everything is warmed through.
10. Plate
Divide gnocchi and vegetable mixture among 4 plates. Dollop 1.5 tablespoons of whipped goat cheese on each portion (about 6 oz total divided).
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