· recipe ·
Truffle Mushroom Gnocchi with Garlic Panko
Panko crumbs are larger and flakier than ordinary breadcrumbs. Toasted in butter, they add a light crunch against a soft cream sauce.
Time and servings
- Prep
- 50 min
- Cook
- 80 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 19 g
- Fat
- 27 g
- Carbs
- 75 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 the egg yolk, 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 more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
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.
Toast the garlic panko
Melt 1 Tbsp15 g of the butter in a small skillet. Finely chop 1 clove1 clove of the garlic, add it with the panko, and stir until the crumbs are crisp and golden. Transfer to a plate to cool.
Prepare the mushroom ingredients
Slice the mushrooms, finely dice the shallots, thinly slice 2 cloves2 cloves of the garlic, strip the thyme leaves, grate the Parmesan, and chop the parsley.
Brown the mushrooms
Melt 2 Tbsp30 g of the butter in a wide skillet over medium-high heat. Add the mushrooms and black pepper and cook until their liquid evaporates and the edges brown.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Finish the thyme cream while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the thyme cream
While the water heats, add the shallots to the mushrooms and cook until soft, then add the remaining garlic and thyme for 30 seconds. Pour in the light cream and simmer gently until it coats a spoon. Remove from direct heat and stir in the Parmesan.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the mushroom sauce.
Finish off heat
Fold the gnocchi through the sauce over low heat for 1 minute, then remove the skillet from direct heat. Add the truffle oil and parsley, divide among plates, and scatter over the garlic panko.
