Potato gnocchi with mushroom herby brown butter

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 5 to 6 members

Description

Potato gnocchi with mushroom herby burnt butter .An Italian origin dish served as an entree alternative to soup or pasta which is a sort of dumpling made with steamed potatoes , egg and flour . Served hot or warm .
Common accompaniments of gnocchi include melted butter (sometimes fried butter) with sage, pesto, and various sauces.
Like many Italian dishes, there is considerable variation in recipes and names across different regions of Italy . I am not sure which region this recipe is from . I did get to know about this wonder dish through the telly . From then , being wanting to give it a try . Finally one fine day started of very nervously , following the recipe that require a little effort but that makes it all the more worth while . Finished boiling the gnocchi and had to make a sauce now . I didn’t want to make the usual tomato or cheese based sauce that I make for pasta or any Italian dishes . Came across a recipe that used pumpkins and mushrooms with burnt butter and sage with gnocchi . Loved the idea and went ahead by omitting the pumpkin and substituting sage with mixed herbs . Though it looks and sounds less pretentious , works surprisingly well with all the elements coming together . I guess the butter did the magic here as every thing tastes better with a smear of melted butter . more butter used , more better in taste :-)) The gnocchi’s were soft and moist drunk with the fragrantly herby butter and stock . Every one in the table liked it except my boy , Afzar who missed his cheesy creamy sauce .

Ingredients for potato gnocchi

Method for potato gnocchi

1. Add enough water to a saucepan to reach a depth of 3 cm. Bring to the boil over high heat.
2. Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn’t touch the water). Steam, covered, for 15 minutes or until tender. (It’s best to steam rather than boil the potato.
3. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth.
4. Season with salt and pepper.Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.)
5. Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2 cm-diameter log about 30 cm long.
6. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
7. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on tray.Bring a saucepan of salted water to the boil over medium heat.
8. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.
9. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

Ingredients for Mushroom herby Brown Butter

Method for Mushroom herby Brown Butter

1. Melt 2 tablespoons butter with olive oil in large skillet then add mushrooms. Saute until tender and cooked down. Remove and set aside .
2. Heat remaining butter in a large skillet over medium-low heat until melted. Add mixed dried herbs and continue cooking until butter turns a clear, dark amber, being careful not to burn.
3. Add chicken stock cube to butter along with 1/4 cup warm water . Bring to boil . Add drained gnocchi to skillet with butter and stock, tossing to coat evenly.
4. Add cooked mushroom slices, tossing to coat evenly.Season with salt ( be careful with salt as butter and the stock cube contains a lot of salt ) and pepper, and top with grated Parmesan cheese . Serve hot .

Notes

1. These gnocchi’s stay moist and soft even the next day if kept in the fridge and heated in the microwave .
2. The shape of my gnocchi’s are a bit different Than the regular shape as I didn’t get the original form of rolling with a fork right so just went ahead with what I felt comfortable with .
3. Make sure not to over crowd the gnocchi’s while boiling them . Boil them in 3 – 4 batches .
4. I used a little chilli flakes as well to spike up the herby butter sauce a bit . It’s optional and your choice to add or omit this ingredient .