3 servings
Ingredients for Gnocchi
- 1 1/2 pounds russet potatoes
- 3/4 teaspoon salt
- 2 eggs, scrambled
- 1 1/4 cup flour, plus more if necessary
Ingredients for Creamy Goat Cheese Mushroom Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoon heavy cream (I used 1.5 tablespoons milk and 1.5 tablespoons vegetable broth to make the recipe healthier)
- 1 tablespoon thyme
- 16 ounces mushrooms, sliced
- 24 ounces gnocchi
- 1/4 cup mint, chopped
- 4 oz Goat Cheese
- 3 gloves garlic, minced
- 1 shallot, chopped
- salt, to taste
- pepper, to taste
Directions for the Gnocchi
Place potatoes in a large pot. Fill with water and 1 tablespoon salt, make sure the potatoes are covered by two to three inches.
Bring to a boil and then reduce to a medium-high heat, cook until potatoes are soft and can be pierced with a fork.
Peel potatoes. Cut the potatoes in half. (Be careful not to burn yourself, as the potatoes will be hot!)
Run the potatoes through a ricer. (I used my KitchenAid Grater attachment, since I don’t have a ricer. I fed the potatoes through the grater twice. You can also use a standard box grater).
Spread the potatoes out on a baking sheet, sprinkle with salt and cool for 1 hour. (Since we are working with eggs, the potatoes need to be cooled, so the eggs don’t cook when mixing the ingredients).
Once the potatoes are cool, flour a cutting board or granite counter, so the potatoes don’t stick. (I forgot to flour the surface, and the potatoes definitely stuck!) Pile potatoes in a mound on a cutting board/ counter. Make a well in the potatoes. Pour eggs over potatoes.
Sprinkle with 1 cup of flour. Using your hands, slowly incorporate all the ingredients.
Once all the ingredients are incorporated, gently knead dough until smooth. DO NOT OVERKNEAD.
Divide the dough into four quarters. Using your hands, roll each quarter into a rope, about 1/2 inch thick. Use flour as needed.
Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. The gnocchi should form a rectangular shape when cut.
To cook the gnocchi: Bring a large pot of water to a boil. Season liberally with salt. Add gnocchi in and cook for 7-8 minutes.
Serve with Creamy Goat Cheese Mushroom sauce.
Directions for Creamy Goat Cheese Mushroom Sauce
Cook gnocchi. While the gnocchi is cooking, prepare sauce.
Melt 1 tablespoon butter and oil in a large skillet over medium-high heat. Add mushrooms, cook for 3 minutes or until lightly browned. Add shallots, thyme and garlic; cook for 2 minutes or until shallots are transparent. Stir occasionally. Add 3 tablespoons of heavy cream (or 1.5 tablespoons of milk and 1.5 tablespoons of vegetable broth for a healthier version) to skillet; cook for about 1 minute. Stir.
Add gnocchi; gently toss. Stir in goat cheese, garnish with mint. Salt, and pepper.
Recipes originally found on Cooking for Keeps and Cooking Maniac.
Add goat cheese to any dish, and the meal instantly gets elevated! I always get excited when gnocchi is on the menu at a restaurant. I’m not sure what took me so long, but I’ve never made homemade gnocchi until I made this meal.
Nicole Flips for Food 