Potato Gnocchi recipe

Potato Gnocchi

Potato gnocchi 480g (4 portions)

• 1 russet potato, baked for approx. 50 mins. at 375. Deg. F.
• 1/2 egg
• 1 – 2 Tbsp. 35%
• approx. 1 cup flour
• Salt, black pepper and nutmeg

Step by step- Wash/dry the potato (poke holes) into oven

Once done, peel and sift 1⁄2 the flour on to the table

Put potato through food mill, sift 1⁄4 of the flour on top

Add egg, cream, nutmeg on top of potato. Use bench scrapper to chop up everything

Roll into a log and cover until ready

Cut into piece size of your thumbnail, roll into balls

Press onto wooden board to shape the pasta, add flour

Cooking: boiling water with salt , add gnocchi wait until they float to the top then remove 30 seconds later

Toss in the sauce and plate

Sauce for Gnocchi

• Butter
• 1 – 1.5 Tbsp. Pesto ( See recipe below)
• 120 ml. 35% cream
• Garnish – Wild Mushroom Ragout

In a medium pan melt the butter

Add the pesto and cream

Bring to a boil, toss in gnocchi

For the Pesto

• 30 gr. Grated (powdered) Parmesan
• 1 bunch  Basil
• Approx.. 3 Tbsp. Olive oil
• 30 gr. Pine nuts
• 3 cloves Garlic, chopped
• 10 ml. White vinegar

In Cuisinart add everything but the vinegar ( basil washed and stems removed)

Add the vinegar and salt/pepper

Wild Mushroom Ragout

• 10 gr. Butter
• 15 ml. Olive oil
• 1 Tbsp. shallot, minced
• 1 clove garlic, mince
• 100 gr. Oyster (cut off bottom and tear)/Beech Mushrooms (cut off bottom)/
• shiitake (remove stem, cut into thirds)
• 1 tsp. each Fresh thyme and rosemary, chopped
• 1⁄2 tsp mustard seeds

Medium pan melt butter and add oil

Add mushrooms, shallots, and garlic (salt/pepper)

Add thyme and rosemary

Cook for two minutes

Finish on top of the gnocchi

If you are looking for something a bit different to feed the family, try this yummy recipe!