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1
Bake potatoes at 375 degrees for 50 minutes or until tender when pierced with a knife.
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2
Remove from the oven and cool just enough to handle, but the potatoes should still be warm.
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3
Peel potatoes and put them through a potato ricer.
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4
Sprinkle in half of the flour and make a well in the center of the bowl.
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5
Add egg and salt.
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6
Fold mixture, adding more flour if needed.
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7
Texture should be like Play-Doh.
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8
Gently knead the mixture by hand a few times and form into a ball.
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9
On a floured surface, roll dough into long logs about 1/2 3/4 inch in diameter.
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10
Cut the logs into 1 inch pieces.
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11
(I found it easier to cut the gnocchi using a pastry scraper versus a regular knife.)
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12
Cook the gnocchi in a large pot of salted, boiling water.
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13
This may need to be done in batches so as to not crowd the pot.
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14
The gnocchi will float to the top when they are cooked, approximately 2-3 minutes.
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15
Remove with a slotted spoon and place them into an ice bath.
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16
Continue until all gnocchi have been cooked.
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17
Drain the gnocchi from the water and lightly toss in oil.
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18
Set aside until sauce is ready.
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19
Melt butter in a large saucepan with olive oil over medium heat.
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20
Add garlic, chives, thyme and mushrooms and cook until tender.
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21
Add stock and heat on medium-high.
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22
Once the stock comes to a slow boil, reduce head and add cream.
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23
Simmer for 1-2 minutes.
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24
Add gnocchi and heat until warmed through.
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25
Toss in cheese, ensuring the gnocchi is well coated.
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26
Season with salt and pepper to taste.
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27
Garnish with additional chives and enjoy!
