Gnocchi with Mushroom Sauce Recipe
How to Make Gnocchi with Mushroom Sauce
Method
- Peel and chop potatoes into chunks. Add 1 teaspoon of salt to a pot of boiling water and cook potatoes until soft. Drain and let cool.
- Place baby spinach into a heatproof bowl and pour 1 litre of boiling water over the spinach, let stand for a few minutes then drain into a sieve. Let spinach cool then squeeze as much water as you can from the leaves. Finely chop and place into a large mixing bowl.
- Using a potato ricer or masher, mash potatoes until no lumps remain and potatoes are very smooth. Place into the mixing bowl with the chopped spinach, add 1 teaspoon of salt.
- Using a spatula, work the spinach into the potato until evenly combined. You should end up with a smooth, pale green mash.
- Add flour ½ cup at a time, using the spatula to work through the potato. You should end up with a soft dough that is no longer sticky. Add a little extra flour if needed.
- Turn dough onto a lightly floured surface and knead until smooth and silky in texture. Shape dough into a round ball, then divide into 6 evenly-sized round balls.
- Roll one of the portions out into a 2cm diameter log. Cut into 2cm pieces and roll out and use a fork to flatten gnocchi slightly and create ridges. Set them aside on a lightly floured tray. Repeat with the remaining dough.
- Place a large pot of water over the stove and bring to the boil, adding 2 teaspoons of salt.
- To make the sauce add butter to a medium-sized frying pan and melt over medium heat. Add garlic, mushrooms and rosemary leaves and cook until butter and mushrooms have browned.
- Cook gnocchi in batches in the boiling water for 3 minutes, or until it has risen to the surface.
- Strain gnocchi and place it into the pan with mushroom sauce, along with the parmesan cheese. Coat the gnocchi gently with the buttery fried mushrooms.
- Serve with grated parmesan, basil and a fried sprig of rosemary to garnish.