Gnocchi with Mushrooms and Sage Butter

Photo by Christina P.

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large baking potato (about 12 ounces)

  • 1/2

    cup ricotta cheese

  • 2

    tablespoons finely chopped flat-leaf parsley

  • 1/3

    cup Basic Batter

  • Salt and pepper

  • 1/4

    cup flour

  • 1

    stick (4 ounces) butter

  • 6

    tablespoons extra-virgin olive oil

  • 1

    pound cremini mushrooms, sliced

  • 2

    teaspoons chopped fresh sage

  • 1/2

    teaspoon freshly grated nutmeg

Directions

Microwave the potato on high until tender, about 12 minutes; let cool slightly. Peel and mash until smooth. In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the flour. Turn out the dough onto a lightly floured work surface and roll into a 3/4-inch-thick rope. Cut the dough crosswise into 1-inch pieces. In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm. In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.

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