While potato gnocchi are so easy to cook their taste will send your senses to heaven. They taste delicious and look tender and soft – just like white clouds in the sky!
I cooked Potato Gnocchi with a mushroom sauce today. What can I say? Well, when you go to a good and expensive Italian restaurant and try Gnocchi cooked by an Italian chef, for the first time in your life the feeling is unbelievable. But if you have great passion for food, you don’t have to go somewhere to get that feeling.
You know, while potato gnocchi are so easy to cook their taste will send your senses to heaven, especially if you like to cook like me!
Firstly, boil peeled potatoes in hot water. Make sure that the potatoes are soft enough by prickling them with your knife a bit. When they are soft, remove the potatoes from the water onto the plate and wait a little until they cool down.
Grate all potatoes on a cutting board and start to add some flour around them. Make a circle and break an egg into the centre of your cutting board. Then mix everything very gently and notice that the dough becomes very sticky! Tip: put a plate with warm water close to yourself and when you feel that your fingers stick just wash them there and continue.
When the dough turns smooth, put it into the fridge for 20-30 minutes (to make it even softer and bigger). This is also a great opportunity to relax a little but. The most difficult part is done.
Put the casserole with cold water on the stove to boil the water. In the meantime, take the dough out of the fridge and start forming small pieces from it. Tip: try using a knife to cut it and a fork to press the pieces.
Put the pan on the stove and add sunflower oil. Then cut the mushrooms into small pieces, put them into the pan, too, add garlic, salt and fry everything for 3 minutes. In the end, add full cream and stew everything for 2 minutes.
Boil your gnocchi for 3 minutes in the casserole and serve everything on a plate. Voila! Tip: you can add other ingredients to dough to change the colour of gnocchi. For example: beetroot juice (red), spinach (green), carrot (orange), etc.