Herb Gnocchi W/ Mushroom Cream Sauce

1. 1

   Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.

2. 2

   Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.

3. 3

   Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).

4. 4

   Once ready drain the potatoes.

5. 5

   When cool enough to handle peel each potato and mash.

6. 6

   Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper

7. 7

   Mix into a doughy consistency adding more flour as needed.

8. 8

   Transfer dough to a well floured surface.

9. 9

   Roll pieces of the dough into a rope about 1/2-inch in diameter.

10. 10

    With a knife cut the rope into 1/2 to 3/4-inch-long pieces.

11. 11

    Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.

12. 12

    Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.

13. 13

    When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).

14. 14

    Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.

15. 15

    For the sauce

16. 16

    In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.

17. 17

    Add the white wine and reduce by half, about 5 minutes.

18. 18

    Add the cream and gently simmer for another 2 to 5 minutes.

19. 19

    Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.

20. 20

    Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).

* Per serving · 4 servings · Values may vary.