Herb Gnocchi W/ Mushroom Cream Sauce

READY IN: 3hrs 40mins




  • Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
  • Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
  • Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).
  • Once ready drain the potatoes.
  • When cool enough to handle peel each potato and mash.
  • Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
  • Mix into a doughy consistency adding more flour as needed.
  • Transfer dough to a well floured surface.
  • Roll pieces of the dough into a rope about 1/2-inch in diameter.
  • With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
  • Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
  • Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
  • When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).
  • Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.
  • For the sauce
  • In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
  • Add the white wine and reduce by half, about 5 minutes.
  • Add the cream and gently simmer for another 2 to 5 minutes.
  • Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.
  • Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).