11 February, 2015
Homemade Potato Gnocchi with Mushroom Cream Sauce
I often hear, “My favorite restaurant has the best gnocchi and risotto…I wish I knew how to make them at home!” For some reason, gnocchi and risotto strike fear in the hearts of a lot of people. Both have an aura of difficulty and “must be a trained chef to make” reputation about them. But, really, both are quite simple to execute. We’ll cover risotto on a different day; today we are focusing on potato gnocchi. Gnocchi is really nothing more than potatoes, eggs and flour. The ingredients are simple. It’s the execution that can trip some people up. But really, all you have to remember is to be gentle with the dough. We’re not making pizza or bread dough – we’re making soft and fluffy gnocchi. You want to gently incorporate all of your ingredients and work efficiently and gently to get your dough together. Once it comes together, do not mess with it. Roll it out into long ropes, cut into pieces and then toss into some boiling, salted water for a few minutes. When the gnocchi is finished cooking, drain the water and add gnocchi to a pan that already has sauce heating in it. Please do not serve your gnocchi with a blob of sauce it. Get a little sauce in the pan, add your gnocchi (or whatever pasta, because this is how all pasta should be sauced), toss until coated, garnish and serve. That’s it. See? I told you making gnocchi would be easy.
Oh and one more thing – after you scoop the flesh of the potatoes from the skins, use the leftover skins to make these delicious Sports Bar Potato Skins!