Gnocchi With Mushroom Alfredo Sauce
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
59
Spice
33
Sweetness
61
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Potatoes2 tbsps
Cake Flour30 g
Egg1 tbsp
Butter1 tbsp
Onion (julienned)1 tsp
Garlic (minced)1 cup
Heavy Cream1 tbsp
Porcini (powder)1
Egg Yolk2 tbsps
Shaved ParmesanDirections:
1
For the gnocchi: Preheat the oven to 375 degrees F
2
Wash the potatoes and, while still wet, coat with salt
3
Bake until fork tender, 45 minutes to 1 hour
4
Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill
5
Place the potatoes on a clean surface in a mound, and then make a well in the center
6
Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing
7
Bring the dough together gently with your hands, and then roll it out into tubes
8
Cut into 1-inch pieces to form the gnocchi
9
Chill the gnocchi until firm, 1 hour
10
Bring a medium pot of water to a boil
11
Add the gnocchi and cook until they float, 5 minutes, then drain
12
For the sauce: In a pan set over medium heat, add the butter, onions and garlic
13
Saute until tender, 5 minutes
14
Add the mushrooms and saute until tender, 5 minutes
15
Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes
16
Remove from the heat and slowly add the egg yolk and mix to temper
17
Return the pan to the heat and bring to a light simmer to thicken the sauce
18
Add the gnocchi and bring the sauce back to a simmer
19
To serve, plate the gnocchi and garnish with the Parmesan and basil