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Potato Gnocchi w/Tomato & Mushroom Sauce
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Medium |
Ingredients
1-1/2 pounds russet potatoes
1/2 cup gf ricotta cheese
1 egg yolk
3/4 cup parmesan cheese, grated
2 Tablespoons gf flour
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of nutmeg
For tomato mushroom sauce:
3/4 pounds roma tomatoes, blanched, peeled, seeded and diced
2 shallots, minced
1 garlic clove, minced
1/4 cup olive oil
3/4 pound mushrooms, sliced
1 Tablespoon butter
1 Tablespoon parsley, chopped
Salt and pepper
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Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes; wrap with foil. Bake for 1 hour.
While still hot, cut in half and scoop out potato and put through a ricer or food mill. (You can mash potatoes with a fork, just be sure to mash to a smooth consistency). When potato has cooled slightly, add ricotta cheese, egg yolk, parmesan cheese, flour, salt, pepper and nutmeg; blend into a workable dough.
Working on a floured surface, cut pieces of dough and roll each piece into a 1" tube shape. Slice tubes into 1" pieces and transfer to a plate; set aside.
In a skillet heat oil and saute shallots and garlic until translucent. Add tomatoes and simmer for 12 minutes.
In a separate skillet, melt butter and add mushrooms, parsley, salt and pepper. Saute until browned. Add tomato sauce to mushrooms and mix.
In a large saucepan add gnocchi to boiling, salted water. Reduce heat to a simmer and cook until gnocchi rise to the top, about 2 minutes. Remove with a slotted spoon. Serve sauce over gnocchi. |
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Tips
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This recipe is not difficult, but does require a few steps. You can substitute canned diced tomatoes for fresh. |
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