Homemade gnocchi is something that is fairly easy to do and it does not take too long. As with pasta it is of course quicker and easier to buy ready made, but if you love spending time in the kitchen and trying new things we think you should try making your own. You have much greater control of what is put into your gnocchi and you can mix a lot of different things into the dough.
The sauce to go with this gnocchi on the other hand is made in a few minutes and it is something you can prepare while your potatoes are cooling down.
Ingredients Serves 4
Cooking time: 60 – 75 mins
- 500 g potatoes
- 1 egg
- 150 g flour
- 300 ml double cream
- 6-7 mushrooms (I used 1 portobello mushroom and 5 chestnut mushrooms)
- 15 basil leaves, finely chopped
- 20 g butter
- Boil the potatoes with the skin still on them, to stop them from absorbing water.
- Once soft, drain the potatoes.
- Peel the potatoes while they are still warm.
- Mash them with some salt in a bowl or saucepan while they are still warm.
- Let the mashed potatoes cool down for 10 mins.
- Cut the mushrooms.
- Fry the mushrooms in butter in a frying pan until they are golden brown. Add salt and pepper to suit tastes.
- Put 20 g of butter in a saucepan and let it melt on a medium heat.
- Add 1 tbs flour and mix it together with a whisk.
- Add the double cream and let it come to a boil. Add salt and pepper to the sauce, to suit tastes.
- Lower the heat and let the sauce simmer while you make the gnocchi.
- Mix the mashed potatoes, egg, and flour in a large bowl.
- Knead the dough until it is smooth. If it is too sticky, add more flour. If it is too hard, add another egg yolk.
- Divide the dough in half.
- Put one half in a bowl and add the finely chopped basil leaves. (This is to make half the gnocchi with basil, and the other half plain.)
- Knead the dough until the basil is well mixed into the dough.
- Sprinkle some flour on a wooden surface.
- Roll each piece of dough (with basil, and plain) into a long sausage shape. Cut it in half and roll the pieces again until they are 2 cm wide.
- Cut the dough in 1 cm pieces.
- If you have a garganelli board you can roll your pieces of gnocchi on that to create a nice shape and pattern (optional).
- Boil up some salted water in a large saucepan.
- Boil the gnocchi for 2 min until they float to the surface.
- Drain the gnocchi and put some on a plate.
- Pour some sauce on top of the gnocchi and put some of the fried mushrooms on top.