Gnocchi Boscaiola Recipe
Fresh Homemade Potato Dumplings Served in a Mixed Mushroom Cream Sauce
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Ingredients
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Gnocchi (fresh potato dumplings)
Boscaiola mushroom cream sauce
Finishing & plating
Method
Gnocchi (fresh potato dumplings)
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Make the dough
Gather the cooled riced potato into a mound and sprinkle with the 1 tsp fine sea salt. Make a well and add the beaten egg. Start sprinkling 1 3/4 cups all-purpose flour over the potato and gently mix with your hands or a bench knife until a soft dough comes together. Use only enough flour to make a cohesive, slightly tacky dough — it should be soft and not dry. If dough is too wet, add up to the extra 1/4 cup flour as needed.
- 4
Portion and shape
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a rope about 3/4-inch (2 cm) thick. Cut into 1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to form ridges; press gently with your thumb to create an indentation to hold sauce.
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Rest before cooking
Place shaped gnocchi on a floured tray in a single layer and dust with a little flour to prevent sticking. Let rest 10–15 minutes while you prepare the sauce and bring a pot of salted water to a gentle boil.
- 6
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Add gnocchi in batches (don’t overcrowd). Fresh gnocchi are done when they float to the surface, about 1–2 minutes after dropping in. Use a slotted spoon to transfer cooked gnocchi to a plate; reserve 1/2 cup of the cooking water for the sauce.
Boscaiola mushroom cream sauce
- 7
Prepare mushrooms and aromatics
While the potatoes are cooling, clean and slice all mushrooms so they’re similar thickness. Finely chop 1/2 onion and mince 2 garlic cloves. Chop thyme leaves and parsley.
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Brown the mushrooms
Increase heat to medium-high. Add the mixed mushrooms in a single layer (work in two batches if pan is small) and cook without stirring for 2 minutes to let them color. Stir and continue cooking until mushrooms are nicely browned and have released their liquid, about 5–7 minutes total. If the pan dries out too much, add 1 tsp olive oil. Season lightly with salt and pepper as they cook.
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Deglaze with wine
Add 1/2 cup dry white wine to the pan and scrape up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
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Add stock and cream
Stir in 1/2 cup stock and bring to a gentle simmer. Add 3/4 cup heavy cream, reduce heat to medium-low, and simmer until the sauce thickens slightly, about 3–5 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
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Finish with cheese and herbs
Remove pan from heat and stir in 1/2 cup grated Parmesan and 1 tsp chopped thyme until the cheese melts into the cream, creating a glossy sauce. If sauce is too thick, add a little of the reserved gnocchi cooking water, 1–2 tbs at a time, until desired consistency is reached.
Assemble & finish
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Finish and plate
Stir in 1 tbs extra-virgin olive oil or butter for sheen. Taste and adjust seasoning. Divide into 4 warm plates, spooning extra mushrooms and sauce on top. Sprinkle with chopped fresh parsley and extra grated Parmesan. Grind additional black pepper over each serving.
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Serve
Serve immediately while hot. Optionally accompany with crusty bread to mop up the sauce.