Add more flour, kneed dough into a ball. Flour surface, pat dough flat and create portions to work with.
Here’s the awesome part: employ the use of your little sister’s helpful hands, kick-back and relax. She can do all the work for you. Oh wait, but if you don’t happen to be so lucky to be making homemade gnocchi with your adorable little sis, I guess you can do this part by yourself too. Roll dough into ropes, dusting with flour when it gets sticky.
Remember, flour is your best friend when working with this dough. Take a big knife to the ropes and make even-sized pillows of potato love.
So pretty! Check out that freshly grated nutmeg, laced throughout the dough!
3 large Russet potatoes
2 large egg yolks, beaten
1‑2 cups all purpose flour
1/2 teaspoon salt
Few gratings fresh nutmeg (or dried, if desired)
1 lb. cremini mushrooms, wiped and sliced
.10 ounce package dried porcini mushrooms (or equivalent weight loose)
2 cups chicken stock
1/2 cup dry red Italian wine
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/3 cup coarsely chopped Italian parsley
3 Tablespoons extra virgin olive oil
Fresh grated parmesan, to garnish
Fresh black pepper
1. Warm the chicken stock and, in a bowl, pour over the dried porcini mushrooms. Let soak for about 20 minutes. Remove from stock and reserve. Coarsely chop porcini mushrooms and set aside. *
2. Heat olive oil in large pan and add sliced cremini mushrooms and a pinch of salt. Let cook, stirring occasionally, for about 7 minutes. Add porcini mushrooms, garlic and red pepper flakes and continue to cook for another 5 minutes.
3. Add the wine and let reduce. Add half of the reserved stock and let reduce. Add in another half of the stock and reduce, again. Mix in chopped parsley. Turn off heat if the gnocchi is not yet cooked.
4. Return saucepan to heat, and add the cooked gnocchi to the sauce. Add another half cup of stock, a tab of butter, and a drizzle of olive oil. Fold gnocchi into sauce. Garnish with freshly grated parmesan and a sprinkle of chopped parsley.
*Little Yellow Note: Be sure to filter the left over mushroom liquid through a paper towel, to be sure there is no gritty substance.
1. Use fork to poke several holes in potatoes. Bake the potatoes, either in a 400 degree oven for 45 minutes or in the microwave for about 12 minutes, turning half way through. Cut them in half to let the inside cool off and to release steam. Scoop out the insides into a large bowl, and mash with a fork or masher. You will need about 3 cups of loosely packed potatoes; places on clean surface and let cool to room temperature.
2. Grate the nutmeg over the potatoes, sprinkle salt, drizzle the mixed egg yolk, and a half cup of flour. Gently fold together and when almost incorporated, add another 1/4 cup flour and repeat. Form a ball of dough and set aside.
3. Clean surface, dust with flour, set dough ball on top and begin kneading. Gently kneed, just a few times, adding a little more flour, as necessary.
4. Cut the dough in quarters. With one portion of the dough, roll into a long 1/2 inch-wide rope. Cut rope into 1-inch pieces and place onto floured cooking sheet. Repeat with the rest of the dough. Lightly roll each gnocchi with a fork to create groves. Dust with flour. **
5. Bring a large pot of salted water to a gentle boil. Carefully drop in the gnocchi and cook. They are done with the float to the surface. This should take about a minute. With a slotted spoon, scoop the cooked gnocchi and add to the sauce.
**Little Yellow Note: You can freeze half of the gnocchi if you are only serving 2-4 people. Just be sure to dust with flour and place in a single layer in a Ziploc bag and freeze, laying flat.
From the Little Yellow Kitchen,