Gnocchi with Wlid Mushroom Cream Sauce
Tonight, Connor & I went to watch the MAC championship game @ the Q in Cleveland. Basketball is at it's purest form when 2 teams and all their fans are passionately, without reservation cheering and playing their hearts out. This is how basketball is truly meant to be played. That being said, CAVS tomorrow! Go CAVS!
Being Irish, I have a love for many things. One of these things are potatoes. this recipe uses potatoes in dumpling form. Served with a wild mushroom medley & a rich cream sauce makes a great dinner.
Cheers!
Potato Gnocchi with Wild Mushroom Cream Sauce
1 pound baking potatoes, washed
canola oil
salt & pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
3 portobella mushroom caps, sliced
6 large mushrooms, sliced
1/2 c sliced roasted red pepper
1 c whole milk
1 c heavy cream
2 T. butter
fresh basil leaves, chopped
2 T. Parmesan cheese
Method:
1. Preheat the oven to 400 degrees F.
2. season the potatoes with the oil, salt & pepper. Place on a baking sheet & bake until tender, about 1 to 1 1/2 hours. Remove from the oven & cool completely. Peel the potatoes, discarding the skin, and place in a bowl.
3. mash the potatoes until smooth. Season with salt & pepper. Add the egg & 1/4 cup plus 2 tablespoons of the flour.
4. sprinkle the remaining 1/4 cup flour on a baking sheet, lined with wax paper.
5. turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1 inch pieces. Roll each piece across the tines of a fork.
6. boil sauce pan of water. blanch the gnocchi, 2-3 minutes.
7. in large sauce pan, heat remaining ingredients and thicken. add gnocchi to sauce. serve & top with additional cheese.
Being Irish, I have a love for many things. One of these things are potatoes. this recipe uses potatoes in dumpling form. Served with a wild mushroom medley & a rich cream sauce makes a great dinner.
Cheers!
Potato Gnocchi with Wild Mushroom Cream Sauce
1 pound baking potatoes, washed
canola oil
salt & pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
3 portobella mushroom caps, sliced
6 large mushrooms, sliced
1/2 c sliced roasted red pepper
1 c whole milk
1 c heavy cream
2 T. butter
fresh basil leaves, chopped
2 T. Parmesan cheese
Method:
1. Preheat the oven to 400 degrees F.
2. season the potatoes with the oil, salt & pepper. Place on a baking sheet & bake until tender, about 1 to 1 1/2 hours. Remove from the oven & cool completely. Peel the potatoes, discarding the skin, and place in a bowl.
3. mash the potatoes until smooth. Season with salt & pepper. Add the egg & 1/4 cup plus 2 tablespoons of the flour.
4. sprinkle the remaining 1/4 cup flour on a baking sheet, lined with wax paper.
5. turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1 inch pieces. Roll each piece across the tines of a fork.
6. boil sauce pan of water. blanch the gnocchi, 2-3 minutes.
7. in large sauce pan, heat remaining ingredients and thicken. add gnocchi to sauce. serve & top with additional cheese.
