Herb Gnocchi with Mushroom Sauce
The recipe Herb Gnocchi with Mushroom Sauce could satisfy your Mediterranean craving in approximately 30 minutes. One serving contains 307 calories, 7g of protein, and 16g of fat. This recipe serves 6. It works well as a side dish. A mixture of butter, cremini mushrooms, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl.
Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed.
Transfer dough to a well floured surface.
Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
Add the white wine and reduce by half, about 5 minutes.
Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes.
Garnish with fresh parsley and grated Parmesan.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.
Tenuta di Nozzole La Forra Chianti Classico Riserva
Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins.Impressive concentration and depth, with blackberry and red cherry aromas and flavors set in a beautiful Chianti acidity and elegant tannic structure.