I am a total sucker for pasta. Homemade pasta is even better and since I am the cook ’round these parts it is usually me rolling out the dough. I started making gnocchi a couple of years ago but I have recently started experimenting a bit more and trying out some delicious new combinations.
First of all, I must say that if you are going to make gnocchi, you have got to use potatoes. They have just the most amazing pillow-y texture compared to flour gnocchi. Believe me, you won’t regret it.
what you’ll need for the gnocchi:
six potatoes – my faves are the white almond fingerling
one 1/2 cup chopped spinach
1/4 cup parmesan
one egg yolk
one tbsp salt
two cups gluten-free all purpose flour
what you’ll need for the mushroom sage butter sauce:
two cups chopped mushrooms
1/2 cup butter
1/4 cup parmesan cheese
Bring a large pot of water to boil, add potatoes and cook until each potato is tender. Drain and let cool. Once cool, peel each potato (alternately – you can leave the skins on for a different texture to your gnocchi) and place in fridge until cold.
Mash potatoes thoroughly. Mix in the egg yolk and a pinch of salt. Slowly stir in the flour. Remove from bowl and start to knead on work surface. It should form soft somewhat sticky dough. Divide into eight chunks. Roll your dough out into one-inch thick strands and cut every 1/2 inch to create about 30 pieces of gnocchi. Gnocchi ain’t nothing without the signature ridges created by the back of a fork. Lightly roll each pieces down the back of the fork to create the ridges.
Bring large pot of water to boil. I totally used the same water as the boiled potatoes.Using a slotted spoon, place half of the gnocchi into the boiling water. When the gnocchi floats to the top it is ready. Serve hot.
make some SAUCE:
In a sauce pan, heat butter over medium heat and stir in chopped sage leaves and pepper. Add mushrooms and cook until all is softened. Pour over gnocchi and sprinkle with parmesan.