INGREDIENTS:
Gnocchi
- 2 cups leftover mashed potatoes
- 1 egg yolk
- Approx. 1 cup flour (actual amount depends on moisture level of the potatoes)
- Salt
- 12 oz. portobello mushrooms, diced
- 1 tbsp. butter
- 2 cups heavy cream
- 2 cups water (reserved from boiling gnocchi)
- 1 tbsp. butter
- 2 cloves garlic, minced
- 1 tsp. chicken boullion
- 2 tsp. Worchestershire sauce
- 1 tbsp. fresh parsley, chopped
- 1/2 tsp. freshly grated nutmeg
- Black pepper
- Salt, to taste
- Mix together mashed potatoes, egg yolk, and flour. Knead together ingredients until you have a dough-like texture that is no longer sticky. Note: Actual amount of flour needed will vary depending on how you made your potatoes and whether you put a lot of liquids into them. Start with a small portion of the flour and continue to add more until you reach the desired texture and consistency. You may even need to add more than 1 cup.
- On a clean, floured surface, dump out your dough and knead it a few times. Form into a ball and section in quarters.
- Roll each quarter into a long log, about 1 inch in diameter.
- Slice log into 1-inch long dumplings, and use a fork to gently roll grooves into each dumpling.
- Boil gnocchi in a pot of water. They are done when they float to the top, usually after just a couple minutes.
- Remove gnocchi and set to the side. Reserve cooking water for your sauce.
- To make the sauce, heat butter in a large pan.
- Sautee garlic and mushrooms on medium heat until they are soft, usually taking about 5 minutes.
- Add gnocchi to the pan, and let them saute for a few minutes.
- Add chicken boullion, gnocchi cooking water, cream, and Worchestershire sauce.
- Simmer sauce until it thickens, around 15 minutes.
- Finish with some fresh nutmeg, parsley, and black pepper. (You can add salt here too, but I generally don't since boullion and Worchestershire are already pretty salty)
- Serve gnocchi with a little parmesan on top and more fresh parsley.
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