Gnocchi in Mushroom Sauce

by Driss Adrao


4 medium potatoes
1 cup flour (approximate)
1 egg 1 pinch thyme
1 pinch salt
3-4 tbsp. cooking oil (approx.)

  1. Bake 4 potatoes until tender and then cool.
  2. Scoop out insides onto clean counter and put through a potato ricer or crumble with your hands.
  3. Sprinkle on some flour (barley for Suzanne, all-purpose for most folks) and mix in with hands until potato starts to bind together.
  4. Make a well in centre and add one raw egg to well.
  5. Sprinkle on seasonings such as thyme (and salt if you have it).
  6. Mix together with hands, gradually sprinkling on flour as required. (Will end up using about equal amounts flour to potato).
  7. Knead dough and add flour bit by bit just until dough is not sticky and easy to handle. Be careful not to over knead.
  8. 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’.
  9. 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.
  10. 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.
  11. Sauté the boiled and oil coated gnocchi till golden brown.
  12. Serve with your favourite sauce.
Simple Mushroom 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.