Make a Canadian Meal
- Recipe Directory
Potato Gnocchi with Wild Mushroom Sauce
| Canadian Potatoes (Russet type) | 2 large | 500 g | |
|---|---|---|---|
| Flour, sifted | 3/4 cup | 100 to 140 g | 175 ml |
| Egg yolk | 1 | ||
| Egg | 1 | ||
| Parsley, chopped | 1/2 sprig | ||
| Salt | to taste | ||
| Nutmeg, grated | to taste | ||
| Water to cook | |||
| Olive oil or butter | to coat |
Boil
potatoes in salted water. When flesh is easily pierced with a knife,
drain, remove skin and mash.
While the potatoes are still warm, add the egg yolk, nutmeg, parsley and, gradually, the flour, until the dough becomes soft.
Taste for seasoning and roll the dough into 1.5 cm (1/2 inch) cylinders. Then cut into 3 cm (1 inch) gnocchi.
Place the gnocchi into salted boiling water. When they float to the surface, they are cooked.
Mix with a bit of olive oil or butter to keep them from sticking together. Set aside.
Prepare Wild Mushroom Sauce to top Potato Gnocchi
Makes 2 to 4 servings