Homemade Gnocchi with Fennel and Mushroom Sauce
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
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
  1. Gnocchi:
  2. Bring the potatoes in their skins in a large pot of cool water to a simmer. Simmer until tender.
  3. 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.
  4. 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.
  5. 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/