For those who obsess over potatoes. For those who want a break from healthy things and want a starch on a carb in a pan of butter. Get all your gnocchi in a row for this one, because you probably guessed it, we are making gnocchi here at Cringey Kitchen.
Starting off, we actually doubled the recipe below when we made this because we are greedy for potatoes. However, we can’t recommend actually doing that because we now have a freezer full of gnocchi to use.
Every dish will probably have a gnocchi first course, side dish, and dessert from now on out. We aren’t complaining, because I classify this recipe in the success bin.
After you enjoy rolling your gnocchi like a clay snake, gotta get those noice ridges to hold sauce deep in there. These mini barrels of potatoes soak up water and flavor.
We splurged a bit and bought a few of our local chain grocery store’s finest fungus. $35 per lb, which is what I call, “A waste of money”. Regardless. Their golden color adds a nice contrast to our gnocchi sauté.
In closing, even though gnocchi are magnificent on their own, they are even better paired with something else. We paired it with a nice rack of lamb this time, but feel free to mix it up with a tomato sauce or even toss them in a creamy soup. You are the chef, do what you feel!
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Gnocchi Thyme
Ingredients
Gnocchi
- 1 lbs Potatoes ~3 potatoes
- 1 Egg whisked
- ¾ Cup Rice flour
- ¼ Corn flour
- ½ tsp Salt
Extra Stuff
- 4 tbsps Butter
- 3 cups Mushrooms any variety you want
- 1 Shallot diced
- 2 cloves Garlic minced
- 5 Sprigs Thyme
- ½ cup White wine
- Truffle oil optional
Instructions
The Gnocchi Part
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Peel and quarter potatoes. Add potatoes to a pot of boiling water, boil potatoes for 25 minutes or until soft.
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Once potatoes are soft, drain the water and set potatoes aside. Next you will rice the potatoes with a ricer. Place riced potatoes into a bowl.
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Add whisked egg into the bowl. Mix quickly so that your egg does not scramble in the hot potatoes.
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Slowly add in the rice flour, corn flour and salt to your potato mixture. Stir until your mixture becomes a firm dough.
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Flour a large cutting board with some of the rice flour to avoid the dough from sticking. Divide dough into 4 equal parts. Roll each portion into a long thin log about ½ an inch in diameter. Use a scraper to divide into 2 cm gnocchi pieces. Roll pieces down the back side of a fork to create ridges on the gnocchi.
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Boil pot of salted water to cook gnocchi. Once water is boiling, turn heat down to simmer, and toss in gnocchi in. Cook gnocchi until they float, should be only a minute or two. Remove gnocchi with a slotted spoon.
The Saute Part
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In a cast iron or saute pan, melt half the butter in pan on medium heat. Add mushrooms to the butter and season with salt and pepper. Saute mushrooms until they are lightly browned. Add shallots and garlic to the mushrooms and cook until shallots are slightly translucent. Lower the heat to medium low and add thyme and white wine. Add the rest of the butter in the pan and add your cooked gnocchi. Toss gnocchi until lightly browned and serve immediately.