Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Italian
Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil
Description
The Potato Gnocchi component involves boiling russet potatoes until tender, peeling and ricing them while hot to avoid lumps, then cooling thoroughly. The potato is combined on a work surface with sifted flour, grated Parmesan cheese, salt, pepper, and medium eggs, mixed gently to form a dough. After resting, the dough is rolled into long ropes, cut into small pieces, floured lightly, and frozen individually to maintain shape and ease of cooking. This allows flexibility for cooking gnocchi fresh or later.
For the sauce, a wild mushroom mix is thinly sliced and sautéed with garlic in olive oil, seasoned with salt and pepper. The frozen gnocchi are boiled in salted water until they float, indicating they're cooked through, then quickly drained. Finished gnocchi are gently tossed with the mushroom mixture and a splash of white truffle oil, which brings a fragrant, luxurious finish to the dish. The contrast of the soft gnocchi and the robust mushrooms, accented by subtle truffle aroma, creates a balanced and textured meal suitable as a main course or elegant side.
Ingredients
For the Homemade Potato Gnocchi:
- 2 1/4 pounds russet potato
- 2 egg medium
- 1 1/2 cups flour sifted
- 1/2 cup Parmesan Cheese grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wild Mushroom & Truffle Gnocchi Recipe:
- 1 pound mushroom wild mix
- 3 cloves garlic sliced thin
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 plash white truffle oil
Instructions
Homemade Potato Gnocchi Recipe:
- Boil the potatoes until tender.
- While hot, strain, peel and put through the ricer.
- Set aside, let thoroughly cool (this can be done the day before).
- On a board, form a “mountain” with cooled riced potatoes.
- Add sifted flour, Parmesan, salt & pepper.
- Make a hole at the top of the mountain and add the eggs into hole.
- Working for the eggs out, begin mixing eggs with potato until well blended.
- Cover with a slightly damp cloth or a bowl and let rest for 30 minutes.
- Roll dough into 2 foot long rolls about the size of a quarter in diameter.
- Cut into ½ inch ( 1 ¼ cm) pieces.
- Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
- Cover and Freeze until ready to cook. (Once frozen, the gnocchi can be transferred into zip lock bags. The gnocchi can be kept frozen up to one month.)
To Serve:
- Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil.
- Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float.
- Strain gnocchi, add your favorite sauce, serve immediately in a warm, shallow bowl.
- Serve 10 gnocchi as an appetizer or 20 as an entrée (main course).
- gnochi
How to Prepare the Wild Mushroom and Truffle Gnocchi:
- Place sauté pan over medium heat, when hot add olive oil & sliced garlic. Brown slightly.
- Add wild mushrooms & toss well.
- Turn heat to medium and cook mushrooms until slightly brown. yossing often.
- Season to taste with salt & pepper. Add splash of truffle oil.
- Toss well.
- Optional garnish after tossing with gnocchi.
- Add chopped fresh Italian parsley and/or shaved Parmigiano.
Notes
User Reviews
Overall Rating
4.9
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