Gnocchi is a soft dough dumpling that is pillowy in shape and bursting with flavor. Chef Ralph at Saltbox Farm showed us the art of homemade gnocchi and the chef made the process look effortless. As soon as he picks up a piece of dough, a perfectly formed gnocchi is flung onto the sheet tray! As the rest of us started rolling gnocchi, Ralph whips up a most flavorful fennel and mushroom sauce which makes the gnocchi sing. No wonder they call Ralph the Gnocchi King!
homemade gnocchi starts with the rolling of the dough, similar to making fresh pasta
The Fennel and Mushroom Sauce goes perfectly with the homemade gnocchi
another shot of deliciousness. Homemade Gnocchi W/ Fennel and Mushroom Sauce
Homemade Gnocchi with Fennel and Mushroom Sauce
Author: Saltbox Farm
Recipe type: Pasta
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6-8
Homemade gnocchi is good alone, but pair it with a homemade fennel and mushroom sauce and you make magic happen.
Ingredients
- Gnocchi:
- 2# Russet Potatoes
- 2 Eggs
- 2 cups AP Flour
- Salt to taste
- Sauce:
- 1 fennel bulb sliced paper-thin
- 10 or so cremini mushrooms
- Tablespoon fresh thyme
- 1⁄4 cup white wine
- 1⁄4 cup cream
- 2-tablespoon butter
- Salt pepper to taste
- Chili flakes to taste
Instructions
- Gnocchi:
- Bring the potatoes in their skins in a large pot of cool water to a simmer. Simmer until tender.
- Drain and peel when not too hot to touch but still warm. Rice into a large bowl. Mix in eggs and salt. Incorporate flour. Turn onto a floured board and knead until dough comes together and has a bit of spring.
- With a knife or bench scrape cut a strip of dough and roll it in to a snake. Then cut into desired size and shape of gnocchi. You can leave as is, roll into balls, or roll off of a gnocchi board.
- At this stage you can either boil in salted water. Or freeze on a sheet tray. When boiling make sure not to add too many gnocchi at once, as you want a rolling boil throughout.
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