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Gnocchi with Mushroom & Thyme Sauce

Gnocchi with Mushroom & Thyme Sauce

Gnocchi with Mushroom & Thyme Sauce
 Recipe: Chef Silvana Marzatico

Serves: 3
Preparation: 30 minutes
Cooking: 30 minutes
1 kg potatoes, unpeeled
500 g cake flour
¼ t salt
1 egg yolk
1 T olive oil
¼ onion, chopped
1 sprig of thyme
6 mushrooms, sliced
½ cup cream
salt and coarsely ground black pepper
grated Parmesan cheese for serving (optional)
In a large pot boil potatoes until tender, remove from pot and let cool enough to handle. Peel the potatoes and pass through a potato ricer. Let cool until almost room temperature.
Mix together the flour and salt on a flat surface, make a well in the middle and add the potato mash and egg yolk.
Using your fingers and mix to form a soft dough, it should not stick to your fingers. Don’t over mix it, or the gnocchi will be tough.
Tear off a piece of dough about the size of a large lemon. Cover the remaining dough with a towel,  so it doesn’t dry out.
With the palms of both hands, roll the dough piece on a floured surface in to a rope about 2 cm in diameter. Cut the rope every 2 cm to make roughly 2 cm-square gnocchi.
Repeat until all the dough is used, reflouring the surface as needed. Sprinkle the gnocchi with a little flour to prevent them sticking together.
Using your thumb, press and pull each square of gnocchi to form a curl. Use the gnocchi within 2 hours or freeze them.
Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15—30 seconds scoop out with a slotted spoon.
Heat the oil in a pan over medium heat. Add the onion and thyme, sauté for 2—3 minutes.
Add the mushrooms and sauté for 2 minutes.
Add 4—5 handfuls of gnocchi and the cream, cook until warm through.
Season with salt and pepper, remove the sprig of thyme. Serve immediately with grated Parmesan cheese.

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