Gnocchi with Mushroom Alfredo Sauce
Gnocchi with Mushroom Alfredo Sauce might be just the Mediterranean recipe you are searching for. For $3.31 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 1417 calories, 31g of protein, and 111g of fat each. 1341 person were impressed by this recipe. It works best as a main course, and is done in roughly 2 hours and 40 minutes. A mixture of mushrooms, onions, egg yolk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes include Gnocchi With Mushroom Sauce, Herb Gnocchi with Mushroom Sauce, and Gnocchi With Creamy-Mushroom and Leek Sauce.
Servings: 1
Preparation duration: 40 minutes
Cooking duration: 120 minutes
Ingredients:
1 tablespoon butter
2 tablespoons cake flour
Pinch chile flakes
1/2 ounce egg
1 egg yolk
2 fresh basil leaves
1 teaspoon minced garlic
1 cup heavy cream
Kosher salt
1 tablespoon porcini powder
3 ounces domestic mushrooms, sliced
1 tablespoon julienned onions
2 tablespoons shaved Parmesan
1 pound potatoes
Equipment:
oven
potato ricer
pot
frying pan
Cooking instruction summary:
For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill. Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing. Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi. Chill the gnocchi until firm, 1 hour. Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain. For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer. To serve, plate the gnocchi and garnish with the Parmesan and basil.
Step by step:
1. For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt.
2. Bake until fork tender, 45 minutes to 1 hour.
3. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
4. Place the potatoes on a clean surface in a mound, and then make a well in the center.
5. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.
6. Bring the dough together gently with your hands, and then roll it out into tubes.
7. Cut into 1-inch pieces to form the gnocchi.
8. Chill the gnocchi until firm, 1 hour.
9. Bring a medium pot of water to a boil.
10. Add the gnocchi and cook until they float, 5 minutes, then drain.
11. For the sauce: In a pan set over medium heat, add the butter, onions and garlic.
12. Saute until tender, 5 minutes.
13. Add the mushrooms and saute until tender, 5 minutes.
14. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes.
15. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce.
16. Add the gnocchi and bring the sauce back to a simmer.
17. To serve, plate the gnocchi and garnish with the Parmesan and basil.
Nutrition Information:
covered percent of daily need
