| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 40 min |
| Yield: | 1 serving |
Ingredients
- 1 pound potatoes
- Kosher salt
- 2 tablespoons cake flour
- 1/2 ounce egg
- 1 tablespoon butter
- 1 tablespoon julienned onions
- 1 teaspoon minced garlic
- 3 ounces domestic mushrooms, sliced
- 1 cup heavy cream
- 1 tablespoon porcini powder
- Pinch chile flakes
- 1 egg yolk
- 2 tablespoons shaved Parmesan
- 2 fresh basil leaves
Instructions
- For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
- Place the potatoes on a clean surface in a mound, and then make a well in the center. 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.
- Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi.
- Chill the gnocchi until firm, 1 hour.
- Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain.
- For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer.
- To serve, plate the gnocchi and garnish with the Parmesan and basil.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1499 |
| Total Fat | 110 g |
| Saturated Fat | 67 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 29 g |
| Cholesterol | 568 mg |
| Sodium | 2031 mg |
Reviews
Just an awesome sauce!!!
This was the most light and delicate gnocchi we have ever had. The sauce was delectable. This is a dish worth making over and over again. Savory and savable.