4 medium potatoes
1 cup flour (approximate)
1 pinch thyme
1 pinch salt
3-4 tbsp. cooking oil (approx.)
Simple Mushroom Sauce
- Bake 4 potatoes until tender and then cool.
- Scoop out insides onto clean counter and put through a potato ricer or crumble with your hands.
- Sprinkle on some flour (barley for Suzanne, all-purpose for most folks) and mix in with hands until potato starts to bind together.
- Make a well in centre and add one raw egg to well.
- Sprinkle on seasonings such as thyme (and salt if you have it).
- Mix together with hands, gradually sprinkling on flour as required. (Will end up using about equal amounts flour to potato).
- Knead dough and add flour bit by bit just until dough is not sticky and easy to handle. Be careful not to over knead.
- Grab a small handful of dough at a time and roll into a ‘snake’ about 1 cm in diameter, then chop into small gnocchi sized ‘pillows’.
- Bring a pot of water to a rolling boil. Add raw gnocchi one at a time to boiling water. Don’t let the water stop boiling or add too many to the pot or the gnocchi will stick.
- Boil until they all float to the surface. Then scoop out with slotted spoon, shake off excess water and toss them in a bowl with some ghee or oil to coat them.
- Sauté the boiled and oil coated gnocchi till golden brown.
- Serve with your favourite sauce.
Sauté mushrooms in butter.
Once cooked, add some cream and a bit of grated cheese (parmesan if you have it) and simmer in frying pan till slightly thickened.