Yeah, I know it's been a few weeks since my last post, I've been busy! I got a new job at Garrison Hullinger Interior Design! And I've been sick these past couple days. Enough about me, how are you? Yeah? Oh! That's great!
Gnocchi are one of my favorite things to make, I've even made them before on the blog, but I used a different technique to make these. I think it was God who said, "dumplings>everything else." Yes, gnocchi are dumplings.
I like using golden potatoes in this recipe, because they have more flavor than russet potatoes. Yes, I know all the reasons to use russet potatoes in a recipe like this, but I've decided to ignore those reasons.
Potato and Shiitake Gnocchi with Brown Butter
Makes more than enough servings
- 1/2 lbs Golden Potatoes diced, boiled and mashed
- 1 Egg
- 1 cup AP Flour
- 1/2 teaspoon Sea Salt
- 1/2 cup Shiitake Mushrooms diced
- 1 stick (8 Tablespoons) of Unsalted Butter
- 3 sprigs of Sage
- Parsley (optional)
- First you'll want to boil your potatoes, drain, and let them cool. Then you'll want to get a large metal mixing bowl and mash em up.
- While your potatoes are boiling you'll want to sautee the mushrooms in 3 Tablespoons melted butter with the sage. Once the mushrooms are nicely browned (not burnt) remove all contents from the pan, including the sage and set aside.
- In the mashed potato mixture fold in the mushrooms, then add the egg, and then followed by the flour.
- Once all ingredients are incorporated fold in more (or less) flour to form a dough ball. Continue kneading it holds it own.
- Split the dough in half and roll it out on a floured (clean) surface. Make a long snake about 1/2" in diameter. Using a pastry scraper cut into 1" long dumplings. Continue this process until you have enough to make one batch.
- Boil the dumplings until they float.
- In a skillet brown the remaining butter and fry the gnocchi until golden brown.
- Enjoy with the brown butter over the gnocchi and with a bit of parsley!