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1
Boil the whole potatoes until they are soft (about 45 minutes).
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2
While still warm, peel and pass through vegetable mill onto clean pasta board.
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3
Bring 6 quarts of water to boil in a large spaghetti pot.
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4
Set up an ice bath with 6 cups ice and 6 cups water near the spaghetti pot.
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5
Make a well in center of potatoes and sprinkle all over with flour, using all the flour.
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6
Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta.
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7
Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
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8
Knead gently another 4 minutes until ball is dry to the touch.
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9
Roll a baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
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10
Flick pieces off a fork or concave side of cheese grater until dowel is finished.
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11
Drop these pieces into boiling water and cook until they float (about 1 minute).
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12
Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off fork.
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13
As gnocchi float to top of boiling water, remove them to the ice bath.
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14
Continue until all have been cooled off.
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15
Allow the gnocchi to sit several minutes in the ice bath before draining them from the ice and water.
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16
Toss the cooled gnocchi with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
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17
In a saute pan, heat 1 tablespoon butter over medium-high heat until it foams.
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18
Add the chopped shallots and cook until the shallots are soft and translucent.
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19
Add the mushroom and let sit, without stirring until they give out their juices.
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20
Toss the mushrooms and season to taste with salt and pepper.
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21
Add the chopped thyme, and continue cooking until the mushrooms are soft and golden brown, about 7 minutes more.
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22
Add the remaining butter and 1/4 cup of the cooking water (if serving with pasta or gnocchi).
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23
Whisk together as the butter melts to form an emulsified sauce.
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24
Add the cooked gnocchi to the pan once the sauce is emulsified and hot.
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25
Toss quickly to combine and heat though, about 1 minute, then serve immediately.
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26
Yield: enough to sauce 4 portions of pasta or gnocchi
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27
While your pasta cooks, melt the butter in a 12 to 14-inch saucepan until it foams and subsides.
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28
Add 2 to 4 tablespoons of the pasta cooking water and whisk to emulsify the sauce.
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29
Add the sage leaves and toss for 1 minute to imbue the butter with the flavor of the sage.
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30
Drain the pasta and add the pan.
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31
Toss over high heat to coat the pasta with the sauce and serve immediately.
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32
Yield: enough to sauce 4 servings of pasta or gnocchi
