Potato Mushroom Gnocchi Recipe
Ingredients
| 4 cups cooked diced potato | ||
| Olive oil | 4 Tablespoon | |
| Wild mushrooms | 1 Tablespoon | |
| 1 tbsp. finely cut parsley | ||
| Rosemary | 1 Teaspoon | |
| 1 tsp. finely cut basil | ||
| 1/2 tsp. dry | ||
| Approx. 2 1/4 cups flour | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Puree until no lumps are evident.
Set aside.
Heat in skillet.
Add and saute" mushrooms and herbs for approx 2-4 minutes.
Add to potato and combine.
Add slowly to above on a floured surface and knead until dough is no longer sticky, approx 5 minutes.
Add more flour if necessary.
Cut in 4 pieces and roll out each into long, narrow rolls.
Cut into 1/2 pieces.
Cook gnocchi in a large pan of boiling water until they rise to the top, approx 3-4 minutes.
Cook in batches.
Remove with a slotted spoon and serve with sauce of your choice.
Set aside.
Heat in skillet.
Add and saute" mushrooms and herbs for approx 2-4 minutes.
Add to potato and combine.
Add slowly to above on a floured surface and knead until dough is no longer sticky, approx 5 minutes.
Add more flour if necessary.
Cut in 4 pieces and roll out each into long, narrow rolls.
Cut into 1/2 pieces.
Cook gnocchi in a large pan of boiling water until they rise to the top, approx 3-4 minutes.
Cook in batches.
Remove with a slotted spoon and serve with sauce of your choice.
Chef
