Gnocchi with mushrooms & onions
I always loved using the back of a fork to press the marks into the gnocchi under the watchful eye of my Nonna - Mary Farmer
4 red potatoes (approx. 800g)
Salt & pepper
1 egg, lightly whisked 2 cups plain flour
250g sliced fresh mushroom
3/4 cup of chopped brown onion
1/4 cup of butter, cubed
1/4 tsp salt
1/4 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
Preheat the oven to 180°C
Bake potatoes whole in the oven for about 1 hour or until soft.
Once cooked, cut the potatoes in halves, scoop out the flesh and put through a potato ricer.
Place the mash on the bench, add the egg, yolk, oil, salt and flour, gradually and gently knead together until a solo smooth dough forms.
Roll gnocchi dough into logs at about 2cm thick x 30cm long. With a plastic scraper, cut into 3cm long pieces diagonally.
Add to boiling water and gnocchi will be ready when they flat to the top. Approximately 2-3 minutes.
Meanwhile, in a large fry pan, saute mushrooms and onion in butter until tender. Add the gnocchi, salt, Italian seasoning and pepper flakes to the pan; heat through. Sprinkle with cheese.