Mushroom gnocchi
This mushroom gnocchi is a comforting, tasty way to brighten up store bought or homemade gnocchi with minimal effort. It doesn't take long to make, is great for making a few gnocchi go further and is packed with earthy flavors. A tasty vegetarian meal (that will hopefully win over carnivores, too).
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Homemade Gnocchi with Creamy Mushroom Sauce
Gnocchi goes very well with creamy sauces like mushroom sauce. Making gnocchi from scratch is so much easier and faster than you think. Adding this amazing, creamy mushroom sauce makes the dish come together perfectly. For the Homemade Gnocchi recipe go to :
Ingredients
- Half of large onion (about 300 grams)
- 14 oz Mushroom
- 2 cloves of garlic
- 1 cup of chicken stock
- 3 oz Heavy Whipping Cream
- 1/2 tbs of all purpose flour
- Salt and pepper to taste
- 1-2 oz Parmesan cheese
TIPS
- if you do not want to add flour: add only 1/2 cup of chicken stock to deglaze the pan, let it thicken and add the whipping cream. Sauce will thicken while cooking.
Nutritional Facts
3 servings per recipe
Calories per Serving: 241
Total fat: 16 g
Total Carbohydrates: 15 g
Protein: 8 g
***This is only an approximation***
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Watch THIS before you make potato gnocchi
Game changing tips. No fancy equipment, and only 2 ingredients to make delicious Italian potato gnocchi. :)
►Free Recipe Card:
Time Stamps (Chapter)
0:00
0:10 My gnocchi story
0:32 Cooking the potatoes
0:45 Why leave the skins on the potatoes
1:15 How to make gnocchi without a ricer
1:44 How to mix in the egg
1:53 Mixing in the all purpose flour
2:21 Let the gnocchi dough rest
2:32 Divide the gnocchi dough
2:48 How to roll out gnocchi dough
3:09 Cutting gnocchi evenly
3:16 Why use a fork to make gnocchi
3:42 How to roll gnocchi dough on fork tines
4:01 How to cook gnocchi
4:16 How to keep gnocchi from sticking
4:40 Gnocchi plated with sauces
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In this video I make potato gnocchi without a potato ricer and share how to make gnocchi
Gnocchi and Mushrooms
In this video Josh makes a rustic potato GNOCCHI, then finishes the dish with local mushrooms, thyme, sage, garlic and sherry vinegar
Email Josh!!: GastronomicChannel@gmail.com
Music: Both Songs Jeff Kaale
Homemade Gnocchi with Creamy Mushroom and Spinach Sauce
Ingredients
For gnocchi
2 lbs of Yukon Gold Potatoes, peeled and cut in half
1 1/2 cups of All Purpose Flour
Salt and pepper to taste
For the sauce
1 tbsp butter1 tbsp olive oil300g / 10 oz wild mushrooms
1 cup baby spinach
2 tbsp flour1 cup (250 ml) vegetable broth
1/2 cup (125 ml) heavy cream or oatmeal cream
Salt and pepper to taste
Mushroom ragu with potato gnocchi
Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount using my link:
***RECIPE, SERVES 2-3***
1 Russett or other mealy potato
flour (about as much as the cooked potato, by volume, but it depends)
1 oz (28g) dried mushrooms
1/2 lb ( 227g) fresh mushrooms, ideally lion's mane or another shreddable variety
1 carrot
1 stalk celery
1-2 fresh tomatoes (or a small can of tomatoes)
1-2 shallots (or half an onion)
wine (optional)
soy sauce (optional)
vinegar (optional)
tomato paste
oil
salt
pepper
garlic powder (optional)
other herbs and spices you want for the sauce
a garlic clove, lemon and some fresh herbs for the gremolata garnish
Bring a couple cups of water to a boil (I use the microwave), take it off the heat, stir in the dry mushrooms and let steep while you do other stuff.
Peel the potato, cut it in to chunks and get it boiling until mashably soft.
Cut or shred the mushrooms into biggish chunks, keeping in mind they'll shrink by half. Pour a little water in a hot pan and use it to fry the fresh mushrooms until they have softened and release their own water. When the pan is about dry, pour in some oil and fry the mushrooms until brown.
While the mushrooms are going, you can chop up your carrot, celery and onion/shallots into small bits that'll cook reasonably fast. When the mushrooms are brown, stir in those vegetables (you'll probably need some more oil) and fry them until soft, using their water to deglaze any mushroom fond at the bottom of the pan.
Stir a big squeeze of tomato paste into the mushroom pan, fry it for a minute, then deglaze with wine or water. Chop up the fresh tomatoes and stir them in. Fish out the dried mushrooms (reserving the steeping liquid), chop them up finely and stir them in. Pour in the steeping liquid, holding back the last little bit at the bottom that might contain some sand.
Whenever the potato chunks are soft, strain the boiling water directly into the sauce. Season the sauce a bit and just simmer it until thick, stirring frequently to make sure nothing is sticking on the bottom where it might burn. Add more water if necessary as you cook.
To make the gnocchi while the sauce simmers, mash up the potato, combine with a roughly equal volume of flour, a big pinch of salt and maybe some garlic powder. Knead and add more flour if necessary until you have a dough that will roll out into a snake without breaking. Roll it out into a snake and cut into gnocchi, keeping each piece separate so they don't stick to each other.
When your sauce is thick, taste it and consider adding more seasoning, a splash of vinegar, etc. If you need salt, consider a dash of soy sauce to also reinforce the umami of the mushrooms.
Drop the gnocchi directly into the simmering sauce, keeping them separate as they go in. Once in the hot sauce, you can stir them without fear of them sticking. Stir them in, along with any additional water to keep the sauce texture good as the gnocchi thicken it, and simmer a few minutes until the gnocchi noticeably plump a bit.
While you wait, you could make some gremolata for garnish by finely chopping a garlic clove, the zest of a lemon and some parsley (or other fresh herb) into each other until fine and all mixed up together.
Serve the gnocchi in bowls or plates and top with a sprinkle of the gremolata while still hot, so the garlic cooks slightly.