seasonal RECIPES for those who love to EAT

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What You Do

1. Peel potatoes and cut into 1-inch cubes.  Place in a medium sauce pot and cover with water.  Bring to
a boil and cook until potatoes are nearly falling apart (about 20 minutes).


2. Drain potatoes and set aside to cool.  Meanwhile, bring a medium pot of water to boil over high heat.


3. While waiting for the potatoes to cool, clean mushrooms and place in a food processor. Pulse repeatedly until finely chopped. Transfer to a large bowl and set aside.


4. Peel onion and cut into large pieces.  Place onion and peeled garlic in food processor and pulse until finely chopped (similar size to mushroom pieces.)  Transfer onions and garlic to a small bowl and set aside.


5. When potatoes are cool to the touch, press through a potato ricer into a large mixing bowl.  (If you don’t have a potato ricer, press the potatoes through a fine mesh sieve using the back of a sturdy wooden spoon.)


6. Add remaining gnocchi ingredients and knead with your hands until just combined (do not over-work the dough or your gnocchi will come out dense and chewy rather than light and airy).


7. Dust a large cutting board or clean counter top with a light layer of flour.  Do the same with a large cookie sheet.  Knead dough into a circle about 1-inch thick and 12 inches across.  Cut into ½ inch strips.


8. Roll each strip into a rope about 12 to 18 inches long.  Using a small, sharp knife, cut each strip into 1/2 inch pieces.


9. Transfer pieces to floured baking sheet and toss gently to coat with a light layer of flour.  Repeat with remaining dough.


10. In a large, deep skillet, melt the butter over high heat.  Add the chopped mushrooms and season with salt.  Cook for 2 minutes, stirring often.  Add onion and garlic; cook for 3 to 4 minutes more, stirring often, until onions are softened.  Add pepper.


11. Sprinkle flour over pan and toss mixture to coat evenly.  Brown for another minute.


12. Reduce heat to low and slowly stir in cream, scraping any browned bits from the bottom of the pan.  


13. Add the thyme leaves, adjust the salt and pepper to taste and warm the sauce over very low heat, stirring
occasionally.  Do not boil!


14. When the medium pot of water is at a rolling boil, being adding the gnocchi in batches. The gnocchi are cooked about 10 seconds after they rise to the surface of the water (about 2-3 minutes total cook time).


15. Using a slotted spoon, transfer the cooked gnocchi to individual bowls.  Repeat with remaining gnocchi.


16. Spoon the mushroom sauce over the gnocchi and garnish with some thyme leaves and shredded
parmesan.  Serve immediately.

What You Need



2 Large russet potatoes

1/3 c. Grated parmesan cheese

1 Whole egg & 1 Yolk

1 tsp. Ground nutmeg

1/4 c. Part-skim ricotta cheese

1 1/2 c. All purpose flour, plus extra


Mushroom Cream Sauce

2 lb. Crimini mushrooms

1 Medium sweet yellow onion

4 to 6 cloves Fresh garlic

6 tbsp. Unsalted butter

2 tsp. Salt

1 tbsp. Freshly ground black pepper

3 tbsp. All purpose flour

1 c. Heavy cream

1 tbsp. Fresh thyme leaves

*Note: This recipe calls for the use of a potato ricer, which is a press of sorts that forces the cooked potato through a fine mesh.  This is, as far as I can tell, a single use kitchen tool, which is generally something I avoid.  However, it is inexpensive (a decent one shouldn’t be more than about $20) and the alternative – pressing the potatoes through a fine-mesh sieve with your fingers or a wooden spoon, is time consuming and exhausting.  If you plan to make gnocchi on a regular basis or in large batches, you may want to consider investing in this tool

  Serves: 4

  Prep. Time: ​30 minutes

  Cook Time: ​30 minutes

  Difficulty:​  Medium

Gnocchi are little fluffy pillows of potato-based pasta that are standard fare on many Italian menus.  It is common to see them served with either a pesto sauce or a tomato-based ragù (in fact, these would also be delicious with chestnut pesto.  They are surprisingly easy to make and freeze well, so you can make a large batch and save them for later.  To freeze, arrange the fresh gnocchi in a single layer on a floured cookie sheet.  Freeze first and then transfer gnocchi to storage bags.  Cook the frozen gnocchi directly from the freezer, without thawing (this adds 1-2 minutes of cook time).

Mushroom Cream Gnocchi