Fresh Gnocchi with Mushroom Cream Sauce

Ingredients

• 1 pound Russet Potatoes
• ½ cups All-purpose Flour, Plus More For Dusting
• 1 whole Egg, Beaten Lightly
• 1 teaspoon Kosher Salt
• 1 Tablespoon Unsalted Butter
• 2 Tablespoons Olive Oil
• 1 teaspoon Garlic, Finely Minced
• 1 Tablespoon Fresh Chives, Diced
• ½ teaspoons Dried Thyme
• 2-½ cups Sliced Mushrooms
• 1 cup Vegetable Stock
• ¼ cups Heavy Cream
• ¼ cups Parmesan Cheese, Grated

Preparation Instructions

Bake potatoes at 375 degrees for 50 minutes or until tender when pierced with a knife. Remove from the oven and cool just enough to handle, but the potatoes should still be warm.

Peel potatoes and put them through a potato ricer. Sprinkle in half of the flour and make a well in the center of the bowl. Add egg and salt. Fold mixture, adding more flour if needed. Texture should be like Play-Doh. Gently knead the mixture by hand a few times and form into a ball. On a floured surface, roll dough into long logs about ½ – ¾ inch in diameter. Cut the logs into 1 inch pieces. (I found it easier to cut the gnocchi using a pastry scraper versus a regular knife.)

Cook the gnocchi in a large pot of salted, boiling water. This may need to be done in batches so as to not crowd the pot. The gnocchi will float to the top when they are cooked, approximately 2-3 minutes. Remove with a slotted spoon and place them into an ice bath. Continue until all gnocchi have been cooked. Drain the gnocchi from the water and lightly toss in oil. Set aside until sauce is ready.

Melt butter in a large saucepan with olive oil over medium heat. Add garlic, chives, thyme and mushrooms and cook until tender. Add stock and heat on medium-high. Once the stock comes to a slow boil, reduce head and add cream. Simmer for 1-2 minutes.

Add gnocchi and heat until warmed through. Toss in cheese, ensuring the gnocchi is well coated. Season with salt and pepper to taste. Garnish with additional chives and enjoy!