FINALLY! Finally I figured out a great gnocchi recipe that works wonderfully. They don't fall apart or disintegrate in the water like gnocchi I have made in the past. I have had quite an adventure with gnocchi making, failing more times then I can count and being overly frustrated with something that seems so easy. Unfortunately, it is, so I have no reason for my failures in the past. Luckily, from here on out I can be rest assured that when I have a craving for gnocchi, this recipe will get me through.
Soft pillows of potato dumplings studded with cremini mushrooms and tossed in a light sage and brown butter sauce.
2 large yukon golds, peeled, large chunks
3/4 cup cremini mushrooms, finely minced
1 tbl salt
1/2 tsp pepper
1 1/4-2 cups ap flour
Boil the potatoes in salted water until tender. Drain and mash completely with a fork. Stir in the mushrooms, salt and pepper. Stir in one cup of flour and start kneading with your hands into a smooth ball of dough adding more flour as necessary. I used about 1 1/2 cups. Let the ball of dough sit under a damp paper while you make the sauce.
When ready, prepare a new pot of clean, salted water and bring to a boil.
Cut the gnocchi dough into 4 pieces and roll out each piece into a long rope. Cut pieces 1/2" long.
Drop in the boiling water and cook 2 minutes, until the gnocchi rises to the top. Drain, toss in sauce and serve immediately.
Sage Butter Sauce
1/4 cup extra virgin olive oil
3 tbl earth balance vegan butter
1 shallot, minced
4 garlic cloves, minced
6 sage leaves, roughly chopped
salt and pepper
Combine the oil and butter in a small saute pan. Melt the butter and add the shallots, garlic and sage. Over medium heat, saute the shallots until they are soft and golden brown and the sage has slightly crisped. Season with salt and pepper.