Homemade gnocchi is good alone, but pair it with a homemade fennel and mushroom sauce and you make magic happen.
Ingredients
Gnocchi:
2# Russet Potatoes
2 Eggs
2 cups AP Flour
Salt to taste
Sauce:
1 fennel bulb sliced paper-thin
10 or so cremini mushrooms
Tablespoon fresh thyme
1⁄4 cup white wine
1⁄4 cup cream
2-tablespoon butter
Salt pepper to taste
Chili flakes to taste
Instructions
Gnocchi:
Bring the potatoes in their skins in a large pot of cool water to a simmer. Simmer until tender.
Drain and peel when not too hot to touch but still warm. Rice into a large bowl. Mix in eggs and salt. Incorporate flour. Turn onto a floured board and knead until dough comes together and has a bit of spring.
With a knife or bench scrape cut a strip of dough and roll it in to a snake. Then cut into desired size and shape of gnocchi. You can leave as is, roll into balls, or roll off of a gnocchi board.
At this stage you can either boil in salted water. Or freeze on a sheet tray. When boiling make sure not to add too many gnocchi at once, as you want a rolling boil throughout.
Recipe by A Day in the Bite at https://www.adayinthebite.com/homemade-gnocchi-fennel-mushroom-sauce/