HERB GNOCCHI W/ MUSHROOM CREAM SAUCE

Herb Gnocchi W/ Mushroom Cream Sauce image

This is a recipe from Danny Boone but i've tweeked it just a bit. Its very easy to make, but very time consuming. The dish is VERY filling so do not be discouraged by the portions, its extremy filling. I made it once for my mom on mother's day and a week later for my brother one what is now known as 'brother's day'... hope you enjoy it!

Provided by Yeah917

Categories Potato

Time 3h40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 large potatoes (i used idaho) or 4 small potatoes (i used idaho)
1 cup flour, plus more flour, if needed, plus more
flour, for dusting
1 cup grated parmesan cheese, plus more
parmesan cheese, for garnish
2 egg yolks
1 teaspoon ground nutmeg
2 tablespoons dried thyme leaves
1 teaspoon salt
1 teaspoon fresh ground black pepper
ice water, 1 large pot with
3 tablespoons unsalted butter
2 cups baby portabella mushrooms, sliced
1 cup white wine
1/2 cup heavy cream
2 tablespoons chopped fresh cilantro, for garnish

Steps:

Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).
Once ready drain the potatoes.
When cool enough to handle peel each potato and mash.
Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
Mix into a doughy consistency adding more flour as needed.
Transfer dough to a well floured surface.
Roll pieces of the dough into a rope about 1/2-inch in diameter.
With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).
Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.
For the sauce
In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
Add the white wine and reduce by half, about 5 minutes.
Add the cream and gently simmer for another 2 to 5 minutes.
Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.
Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).