· recipe ·
Crispy Gnocchi with Mushrooms and Onions
Browned mushrooms and onions give crisp potato gnocchi a savory, earthy finish.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 390
- Protein
- 10 g
- Fat
- 11 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the mushrooms and onion
Slice the mushrooms and onion, thinly slice the garlic, and roughly chop the parsley.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Brown the mushrooms and onion
While the water heats, warm half of the olive oil over medium-high heat. Add the mushrooms and onion and cook until their moisture evaporates and the edges turn golden. Add the garlic and black pepper for the final minute, then spoon the vegetables into a bowl.
Cook the gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away.
Crisp and serve
Heat the remaining olive oil in the cleared skillet and add the cooked gnocchi. Let the broad sides turn crisp and golden, then return the mushrooms and onion and fold together briefly. Add up to 1/2 tspup to 3 g of the salt only if needed and finish with parsley.
