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Add a photoHerbed Gnocchi with Mushrooms is easier to make than you think. Nothing beats making fresh pasta at home.
Ingredientes
- For the Gnocchi: 3-4 russet potatoes (2-2 1/2 pounds)
- 1 egg (beaten)
- 2 tsp. salt
- 2 cups flour
- 1 1/2 tbsp. Italian herbs (Gourmet Garden)
- For the Mushrooms: 10 ounces of mushrooms (exotic or reconstituted dry) I used King Oyster & Shitake
- 2 cloves of garlic (minced)
- Fresh rosemary (stalk and leaves)
- Olive oil for frying (and to oil the bowl)
- Salt & pepper (to taste)
- 2 ounces of butter (softened)
- Fresh grated Parmesan cheese (for garnish)
Direcciones
- For the Gnocchi: Preheat oven to 375º F
- Wash potatoes, prick several times all over with a fork, place on baking sheet and bake for 1-1/2 hours
- When cooked, remove from oven and cut in half lengthwise and let cool slightly
- When potatoes are still warm, using a box grater, grate them into a bowl (but not the skin)
- Add the egg, salt and Italian herbs
- Mix to just combine
- Sprinkle 1/2 the flour onto your counter (save a bit of flour for rolling later)
- Place the potato mixture onto the flour
- Flatten slightly with your hand, add flour on top (small amounts at a time) and incorporate into mixture
- Keep adding flour to the potatoes to form a dough (pressing down and folding several times)
- Once dough is formed, shape it into a ball
- Divide ball into 3
- Roll each section into a 3/4 inch rope (use some of the leftover flour to prevent sticking)
- Using a pastry scraper (or knife) cut each rope into 1 inch pieces, and set on a floured baking sheet until ready to cook
- For the Mushrooms: Clean and slice mushrooms
- In a frying pan heat 1 tbsp. olive oil over medium heat
- Add the mushrooms and cook for 2 minutes
- Add garlic, 2 stalks of rosemary, and cook for 5 minutes
- Season with salt and pepper and set aside till ready to use
- To cook the Gnocchi: Bring a pot of water to a boil
- Add gnocchi pieces gently to the boiling water and cook for approximately 2 minutes, stirring gently (they should float to the top)
- Using a slotted spoon, remove gnocchi from water and place in an oiled bowl
- In a non-stick frying pan, heat 1 tbsp. of olive oil over medium heat
- Add gnocchi, and brown on all sides
- Add 1 tbsp. of rosemary leaves and butter
- Add the cooked mushrooms
- Cook for approximately 1 more minute (to heat the mushrooms)
- Place into serving bowl
- Add some freshly grated black pepper
- Garnish with freshly grated cheese
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 118 | 34% |
| Total Fat 13.4g | 17% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1286mg | 54% |
| Potassium 109mg | 3% |
| Total Carbs 49.02g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.79g | 1% |
| Protein 8.14g | 13% |
