Monday, April 12, 2010

Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

Bake 1 lb of potatoes scoop it out of the skin. Mash it till is has a smooth consistent texture. Make a well and gently fold in 3 egg yolks, 1 cup of flour and salt and pepper to taste. Roll the dough into a 1/2 inch diameter snake and cut into 1/2 inch pieces. Sauté a dozen or so sliced mushrooms in more butter then is healthy spiked with a little olive oil to stop it from burning. While the mushrooms are cooking bring a large pot of water to a boil and blanch the Gnocchi for 2 minutes in boiling water. Drain the pasta and add it to the mushrooms with more butter. Sautee till until the pasta and mushroom are lightly browned. Serve in a bowl garnished with parmesan and chives.

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