-
1
Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
-
2
Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
-
3
Check with a knife to see if potatoes are cooked through and tender.
-
4
Once ready drain the potatoes.
-
5
When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl.
-
6
Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed.
-
7
Transfer dough to a well floured surface.
-
8
Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter.
-
9
With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
-
10
Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
-
11
Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook.
-
12
When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes.
-
13
They will rise to the top when done.
-
14
Using a slotted spoon remove gnocchi from pot.
-
15
For the sauce
-
16
In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
-
17
Add the white wine and reduce by half, about 5 minutes.
-
18
Add the cream and gently simmer for another 2 to 5 minutes.
-
19
Once the sauce has simmered, add the gnocchi and cook for 2 minutes.
-
20
Garnish with fresh parsley and grated Parmesan.
