This gnocchi recipe is so good, so easy, and sooooo delicious. The creamy base to these potato pillows is so rich and decadent; coming together in one saucepan. Some simple ingredients and about an hour of your time, and you will have a delicious dinner staple that will bring everyone to the table, every time!!!
3 to 4 Russet potatoes, boiled/roasted until softened, peels removed
1 1/2 cups Flour, plus extra for dusting
2 tbsp butter
2 to 3 cups of mushrooms, sliced
1 shallot, diced
3 garlic, minced
1 L heavy cream
1 tbsp Italian herb blend
1/2 - 1 cup Cheese
1 cup peas, if frozen thaw before adding
- Heat oil in a shallow saucepan, then add mushrooms. Lightly salt, cook for 5 minutes.
- Add onions, cook for 4 minutes before adding garlic and cooking another 2 to 3 minutes.
- At this point you can remove the mushrooms, or you can keep them in the saucepan and add your cream and herbs.
- Bring to a rolling simmer, medium to medium-low heat
- Continue to reduce until sauce is nice and thick (while you thicken, jump to step 7 and begin your gnocchi)
- Once sauce is thickened to desired consistency, add the peas, remove from heat and then add the cheese and herb blend (and mushrooms if you removed them)
- Grate potato through a ricer, or use a grater
- Salt with 1/2 tbsp of salt
- Top with flour and beaten egg
- Combine with a fork, and then knead into a smooth ball for about 2 to 3 minutes - do not overwork
- Cut into 4, and then roll out each quarter into a 3/4 inch log
- Cut each log into small pillows, roll each pillow along the back of a fork or on a paddle for grooves
- Boil water and heavily salt before adding gnocchi, in batches
- Once the gnocchi floats, cook for 1 more minute before removing
- While the gnocchi cooks, heat a pan with oil and butter
- Place cooked gnocchi into butter/oil and crisp on both sides before adding to the cream sauce.
- Plate and top with fresh cheese, pepper, and microgreens/fresh basil/arugula