Maestro’s Potato Gnocchi with Porcini Mushroom Sauce

Maestro’s Potato Gnocchi with Porcini Mushroom Sauce

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Dig into this tummy warming recipe courtesy of Italian Eatery Maestro! The mushroom sauce can be used on any type of pasta, if you’re not a fan of Potato Gnocchi.+

Ingredients:

1 kg potatoes
300 g flour
3 large eggs
1 g nutmeg
10 g salt
2 g white pepper
30 g freshly grated Parmesan cheese

 

Preparation:

Boil the potatoes (unpeeled) in salted water until tender and soft.

Drain, cool, peel, and mash them with a fork or potato masher in a large bowl.

Add flour, eggs, nutmeg, salt and white pepper.

Mix all with the Parmesan cheese in a large bowl.

Combine all ingredients to make a dough. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut the snakes into half-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until the gnocchi have risen to the top; drain and serve with the porcini mushroom sauce and grated Parmesan.

Porcini Mushroom Sauce

Ingredients:
50 g porcini mushrooms, (very finely chopped)
1 small shallot onion, (finely chopped)
1 clove garlic (minced)
Large knob of butter
2 cups double cooking cream
Salt and pepper to taste

Preparation:

Melt the butter in a small saucepan and gently sauté the garlic and shallot until translucent. Add finely chopped mushroom and sauté for a few minutes more on a low heat. Add cream, season to taste and reduce to the desired consistency.