Classic Gnocchi with Creamy Mushroom Sauce
Традиционно ястие · Italian
Authentic potato gnocchi served in a rich and creamy sauce made with fresh mushrooms, garlic, and a touch of white wine.
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Съставки
- Potatoes1 kg
- All-purpose flour250 g
- Egg1
- Salt1 tsp
- Black pepper1/2 tsp
- Mushrooms (e.g., cremini, porcini)400 g
- Heavy cream200 ml
- Garlic2 cloves
- Butter50 g
- Olive oil2 tbsp
- White wine (optional)50 ml
- Fresh parsley2 tbsp, chopped
Стъпки
- 1
Boil potatoes until tender, peel, and mash them thoroughly. Let cool slightly.
- 2
On a floured surface, combine mashed potatoes, flour, egg, and salt. Knead gently until a soft dough forms. Do not overwork.
- 3
Divide dough into portions and roll each into a long rope. Cut into small pieces (gnocchi). You can press with a fork for ridges.
- 4
Clean and slice mushrooms. Mince garlic.
- 5
Heat butter and olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- 6
Add mushrooms and cook until browned and tender. Deglaze with white wine if using, scraping up any browned bits.
- 7
Pour in heavy cream and simmer gently until the sauce thickens slightly. Season with salt and pepper.
- 8
Meanwhile, boil gnocchi in salted water until they float to the surface (about 2-3 minutes).
- 9
Drain gnocchi and add them directly to the creamy mushroom sauce. Toss gently to coat.
- 10
Serve immediately, garnished with fresh chopped parsley.
