Gnocchi di Patate con Salsa ai Funghi recipe

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Gnocchi di Patate con Salsa ai Funghi

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Mixing bowl
• Potato masher or ricer
• Knife
• Cutting board
• Skillet
• Wooden spoon
• Baking sheet

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 pounds of russet potatoes about 4 medium-sized
• 1 ½ cups all-purpose flour plus extra for dusting
• 1 egg
• 1 teaspoon salt
• For the Mushroom Sauce:
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 pound of mushrooms such as cremini or button, sliced
• ½ cup vegetable broth or chicken broth
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Grated Parmesan cheese optional

Instructions

 

• Step-by-Step Method
• Make the Gnocchi Dough
• Prepare the Potatoes: Boil the potatoes in a large pot of salted water until fork-tender, about 20-30 minutes. Drain and let them cool slightly. While still warm, peel the potatoes.
• Mash the Potatoes: Using a potato masher or ricer, mash the potatoes in a large mixing bowl until smooth. Let them cool completely.
• Combine Ingredients: Once cooled, make a well in the center of the mashed potatoes and add the egg and salt. Gradually add the flour, mixing with your hands until a soft dough forms.
• Knead the Dough: Turn the dough out onto a floured surface and knead gently for about 1 minute. Be careful not to over-knead, as this can make the gnocchi tough.
• Shape the Gnocchi
• Divide the Dough: Cut the dough into four equal pieces. Roll each piece into a long rope, about ¾ inch thick.
• Cut and Form Gnocchi: Using a knife, cut the rope into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges, which help the sauce cling to the gnocchi.
• Dust with Flour: Place the formed gnocchi on a floured baking sheet and dust lightly with flour to prevent sticking.
• Cook the Gnocchi
• Boil Water: Bring a large pot of salted water to a gentle boil.
• Cook the Gnocchi: Add the gnocchi to the boiling water in batches. Once they float to the surface (about 2-3 minutes), they are cooked. Remove with a slotted spoon and set aside.
• Prepare the Mushroom Sauce
• Sauté Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
• Add Mushrooms: Stir in the sliced mushrooms and cook until they are golden and have released their moisture, about 7-8 minutes.
• Add Liquid: Pour in the vegetable broth and heavy cream, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer for 5 minutes until slightly thickened.
• Combine and Serve
• Combine Gnocchi and Sauce: Gently fold the cooked gnocchi into the mushroom sauce. Let them sit in the sauce for a minute to absorb the flavors.
• Serve: Plate the gnocchi and sauce, garnishing with fresh parsley and grated Parmesan cheese if desired.
• Variations
• Gluten-Free: Substitute regular flour with gluten-free flour blend.
• Vegan: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based butter and cream alternatives.
• Add Protein: Incorporate cooked chicken or sautéed spinach for extra nutrition.

Keyword Gnocchi, Gnocchi di Patate, Gnocchi di Patate con Salsa ai Funghi

Gnocchi di Patate con Salsa ai Funghi is a delightful Italian dish that combines soft, pillowy potato gnocchi with a rich, earthy mushroom sauce. This dish is not only comforting but also a fantastic way to impress your friends and family. From my own personal experience, making gnocchi from scratch can seem a bit intimidating, but let me show you how I make this delicious meal step by step. You’ll find that with a little practice, you’ll be able to create this dish with ease.

Notes on What to Expect

When making Gnocchi di Patate con Salsa ai Funghi, expect a comforting meal that’s creamy, savory, and full of flavor. The texture of the gnocchi should be soft yet firm enough to hold the sauce without falling apart. If you follow the steps carefully, you’ll be rewarded with a dish that feels like a warm hug on a plate.

Recipe Overview

• Cuisine: Italian
• Course: Main Dish
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Time to Stand: 10 minutes
• Total Time: 65 minutes
• Ease of Cooking: Medium
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $10 – $15 (depending on local prices)

Equipment Needed

• Large pot
• Mixing bowl
• Potato masher or ricer
• Knife
• Cutting board
• Skillet
• Wooden spoon
• Baking sheet
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa ai Funghi  now.

Ingredients

For the Gnocchi:

• 2 pounds of russet potatoes (about 4 medium-sized)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 egg
• 1 teaspoon salt

For the Mushroom Sauce:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound of mushrooms (such as cremini or button), sliced
• ½ cup vegetable broth (or chicken broth)
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa ai Funghi  now.

Step-by-Step Method

1. Make the Gnocchi Dough

1. Prepare the Potatoes: Boil the potatoes in a large pot of salted water until fork-tender, about 20-30 minutes. Drain and let them cool slightly. While still warm, peel the potatoes.
2. Mash the Potatoes: Using a potato masher or ricer, mash the potatoes in a large mixing bowl until smooth. Let them cool completely.
3. Combine Ingredients: Once cooled, make a well in the center of the mashed potatoes and add the egg and salt. Gradually add the flour, mixing with your hands until a soft dough forms.
4. Knead the Dough: Turn the dough out onto a floured surface and knead gently for about 1 minute. Be careful not to over-knead, as this can make the gnocchi tough.

2. Shape the Gnocchi

1. Divide the Dough: Cut the dough into four equal pieces. Roll each piece into a long rope, about ¾ inch thick.
2. Cut and Form Gnocchi: Using a knife, cut the rope into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges, which help the sauce cling to the gnocchi.
3. Dust with Flour: Place the formed gnocchi on a floured baking sheet and dust lightly with flour to prevent sticking.

3. Cook the Gnocchi

1. Boil Water: Bring a large pot of salted water to a gentle boil.
2. Cook the Gnocchi: Add the gnocchi to the boiling water in batches. Once they float to the surface (about 2-3 minutes), they are cooked. Remove with a slotted spoon and set aside.

4. Prepare the Mushroom Sauce

1. Sauté Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add Mushrooms: Stir in the sliced mushrooms and cook until they are golden and have released their moisture, about 7-8 minutes.
3. Add Liquid: Pour in the vegetable broth and heavy cream, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer for 5 minutes until slightly thickened.

5. Combine and Serve

1. Combine Gnocchi and Sauce: Gently fold the cooked gnocchi into the mushroom sauce. Let them sit in the sauce for a minute to absorb the flavors.
2. Serve: Plate the gnocchi and sauce, garnishing with fresh parsley and grated Parmesan cheese if desired.

Variations

• Gluten-Free: Substitute regular flour with gluten-free flour blend.
• Vegan: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based butter and cream alternatives.
• Add Protein: Incorporate cooked chicken or sautéed spinach for extra nutrition.

Tips

• Testing Doneness: If you’re unsure about the gnocchi’s texture, boil a test piece to see if it holds together.
• Batch Cooking: You can freeze uncooked gnocchi on a baking sheet and then transfer them to a bag once frozen. Boil from frozen, adding an extra minute or two to the cooking time.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa ai Funghi  now.

Nutritional Information (Per Serving)

• Calories: 400
• Protein: 10g
• Carbohydrates: 50g
• Dietary Fiber: 3g
• Fat: 18g
• Saturated Fat: 10g

Closing

I hope this guide has made making Gnocchi di Patate con Salsa ai Funghi seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking journey.