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Potato Mushroom Gnocchi

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Potatoes 1 1⁄4 Pound
  Wild mushrooms 1 Tablespoon, minced
  Minced parsley 1 Tablespoon
  Fresh basil/1 teaspoon, dried basil 1 Teaspoon, minced
  Fresh rosemary/1/4 teaspoon dried 1 Teaspoon, minced
  Salt To Taste
  Pepper To Taste
  All-purpose flour 2 1⁄4 Cup (36 tbs)
Directions

GETTING READY
1) In a saucepan, add potatoes and enough water to cover it. Boil until the potatoes are cooked. Drain, peel and mash the potaoes. Keep aside.

MAKING
2) In a skillet, add oil and saute mushrooms, parsley, basil and mushrooms for 3 minutes on medium-high flame.
3) Add the mushroom mixture into the mashed potatoes and season with salt and pepper. Add enough flour and knead into a smooth, non-sticky dough.
4) Divide the dough into four equal portions and shape each into a 1-inch roll and further cut into 1/2-inch pieces.
5) In a large pot of salted boiling water, drop in the pieces of dough. Cook for about 4 minutes until the gnocchi rise to the top. Remove them onto a plate using a slotted spoon.

SERVING
6) Serve the potato mushroom gnocchi with any herbed dip.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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