So we started getting a weekly delivery from Durham Organics, which is awesome. The produce is so good and so fresh and it challenges us to think of different things to make! Case and point this sweet potato, potato gnocchi.
Despite what you might think it’s not actually DIFFICULT to make gnocchi, it just takes some time. So if you’re nervous about it quit it, give it a try and let me know how it goes!
- 2 sweet potatoes
- 3-4 medium yellow potatoes
- 2 1/2 cups flour (with more for rolling out dough)
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup butter
- 1 cup mushrooms, cleaned and shopped
- 1 white onion, diced
- 3 garlic cloves, minced
- Parmesan cheese
- Peel and cut potatoes and boil until soft. Once soft, blend in a food processor until smooth and creamy. Once creamy, add in one large egg, salt and pepper. Begin to add in flour until the dough forms. (I had to take mine out of the food processor after about 1 1/2 cups and mix by hand in a bowl)**
NOTE* mix until the dough stops sticking to the side of the bowl, it will still be soft to the touch
- On a well floured cutting board take the dough out and kneed slightly until it’s well formed, cut into 5 sections and roll into long tubes. (you will most likely need lots more flower)
- Once the gnocchi is rolled out cut into pieces about 1 cm thick. Once cut place them into salted boiling water in small batches for about 2 minutes each. Remove with a slotted spoon and place into a bowl. Continue until all of the gnocchi is finished.
- add 1/4 cup of butter to a frying pan and let melt. Add onion, mushrooms and garlic and cook until mushrooms are soft. Remove from heat and pour sauce into a bowl.
- Add remaining butter in frying pan and cook until just starting to brown, add in cooked gnocchi and sauté.
- Add Butter sauce mixture overtop and cook together for about 5 minutes.
- Serve with fresh parmesan!