I love Gnocchi, but I’ve never made it from scratch because I always assumed it would be really difficult and time consuming to make. After coming across this reciple on The Beer Cook, I am ready to start kneading the dough right now! The frozen stuff tastes pretty good, but pair homemade gnocchi with a rich, earthy mushroom sauce and you are are all set for an autumn feast!
- 4 russet potatoes (Make sure you get the right potatoes or your gnocchi will fall apart)
- 2/3 cup flour
- 1/2 teaspoon salt
- 1 egg (beaten)
- 1/2 cup evaporate milk
- 1 cup milk
- 1 teaspsoon minced garlic
- 10 sliced white mushrooms (Or another mushroom of your choice)
- 3 tbsp. buteer
- 3/4 cups grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/3 cup beer (This recipe uses a Dubbel, I like Green’s Endeavour Dubbel Ale, which is actually also gluten-free!)
Cooking Directions (For Gnocchi):
- Prick holes in your potatoes with a fork and microwave for about 5 – 10 minutes or until soft.
- Carefully peel the potatoes while still hot and mash with work or potato ricer.
- Add the flour and salt.
- Add egg until the poptatoes are binded togeher.
- Knead with your hands on a flat, floured surface. (Tip: Add more flour as you need it)
- Once the dough is not sticky, form a dough ball, roll out into “ropes.”
- Use a knife to cut into gnocchi-sized (bite-sized) pieces.
- Roll the pieces on a for to form ridges.
- Boil a pot of salted water and drop in the gnocchi in batches.
- Remove gnocchi’s from water when they rise to the top. (TIP: Use a slotted spoon to remvoe excess water.)
- Melt 1 tbsp. butter in a pan.
- Add the sliced mushrooms and garlic.
- Cook over medium heat or until the mushroom start to brown.
- Add the milk and evaporated milk.
- Stir in your cheese until melted and well-blended.
- Add salt to taste.
- Pour in your beer and remove from heat.
- Pour your suace over gnocchi and top with parsley and parmasean cheese.