Gnocchi with Sage Creminis

gnocchi with sage butter and cremini with a dollop of lemon ricotta

Pillowy and cloud-like! Gnocchi are potato dumplings made with only a few components. This dish emphasizes the on simple, high-quality ingredients.

The gnocchi is accompanied by cremini mushrooms that are sauteed with sage, with a dollop of lemon ricotta on top.

Ingredients

For the Gnocchi:

For the mushrooms:

For the lemon ricotta

Directions

Gnocchi:

  1. Set oven to 450F (232C). Pierce potatoes with fork all over. Set potatoes on wire rack over a baking sheet. Bake until completely tender when pierced with a fork. About 45 minutes.
  2. Slice potatoes in half. Scoop them out into a ricer or food mill. If none are available, use a cheese grater as a last resort on the second to smallest hole.
  3. Spread riced potatoes into an even layer to allow the steam to escape.
  4. Meanwhile, beat 1 egg, and drizzle the egg mixture on the potatoes using a fork. Season potatoes with salt and white pepper.
  5. Dust potatoes with the 1/3 cup of flour.
  6. Using a bench scraper, cut the potato mixture and chop the flour and egg into the potato. Use the bench scraper to gather up the potato dough, and knead the dough into a dough, gently pressing down and then folding it in half. Repeat for 3 minutes or so. Use flour liberally if the dough sticks.
  7. Form dough into a large bread-like log. Dust with flour. Cover and let rest 10 minutes.
  8. Slice off 1 inch portions of the log, and roll them into smaller 1/2 inch thick snake-like logs. Slice them into 1 inch pieces using the bench scraper. Use a very small amount of flour to prevent sticking.
  9. Transfer all gnocchi into a lined baking sheet dusted with flour.
  10. Gnocchi may be frozen by placing on a SINGLE layer. Once frozen, break them apart and place into a ziploc bag. Keep frozen for 1 month.

Sage Cremini:

  1. Slice mushrooms 1/8 inch thick.
  2. Smash all garlic cloves.
  3. Preheat pan on high.
  4. Add mushrooms. Add EVOO after 30 seconds. Do not season mushrooms yet. Add garlic after mushrooms have evaporated most of it's moisture, and gained a little bit of color.
  5. Add sage and cook for an additional 2 minutes.
  6. Once mushrooms have crisped and gained a nice golden brown color, kill the heat, and add the butter, salt and pepper. Mix, and set aside.

Lemon Ricotta:

  1. Add ricotta, lemon zest of 1 lemon, lemon juice of half of lemon, salt, and pepper into a bowl. Mix thoroughly.
  2. Add EVOO to finish.

Cooking the Gnocchi:

  1. Boil water with 2 Tbsp salt.
  2. Add gnocchi. Wait till they float to the top.
  3. Skim out gnocchi, drain.
  4. To plate, place gnocchi on plate, add cremini mushrooms on top, with a dollop of ricotta atop the mushrooms. Garnish with EVOO and sage.
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