Potato Gnocchi With Mushroom Cream Sauce

1. 1

   Scrub the potato and put them in a medium pot. Cover with water by 2 inches, add 1 tsp kosher salt, and bring to a boil. Cook until the potato are tender to the center, about 25 minutes. Drain the potato, put back in the pot, and let sit 5 minutes.

2. 2

   Using your hands or a soup spoon, peel the potato. Put into the bowl of a stand mixer fitted with the whisk attachment. Add the butter, 1 pinch of freshly grated nutmeg and 1/2 teaspoon of salt. Beat on medium until the potato is smooth and very fluffy, about 3 minutes.

3. 3

   Switch the whisk for the paddle attachment. Add the flour and put the machine on medium-low. Work the flour in until a dough ball is formed.

4. 4

   Place the dumplings onto a floured sheet pan and continue to make all of the dumplings. They can be covered and chilled for 8 hours or frozen at this point.

5. 5

   When you are ready to cook, bring a wide pot of water up to a boil. Salt generously and add half of the gnocchi. Bring back to a boil. When the gnocchi float, let cook for 30 seconds more and then remove to a serving dish. Bring water back to boil to cook the other half.

6. 6

   In a medium saucepan over medium heat, melt the butter. Add the shallot and sweat until fragrant, about 1 minute. Add the mushrooms and saute until the release their juices and then cook off the juices until the pan is almost dry.

7. 7

   Add the garlic, stirring until fragrant. Then add the cream and reduce by 1/3. Season with porcini salt (or kosher) and lots of cracked black pepper. Stir in half of the parmesan.

* Per serving · 4 servings · Values may vary.