Potato Gnocchi

- with a Chantrelle Cream Sauce

This is a great way to impress guests, no one will know just how easy it is to make gnocchi!

Gnocchi

Ingredients

1. 1 lb yukon gold potatoes
2. 250 ml flour
3. 10 ml salt
4. 1 egg

Method

1. Bake potatoes until tender and cooked
2. While potatoes are still hot, put the flesh of the potatoes through a ricer into a bowl. If you do not have a ricer you can push the potatoes through a mesh sieve or mash them.
3. Sprinkle flour and salt over the potatoes, mix until combined
4. Add the egg and mix until combined
5. Turn the dough onto a floured board and gently knead until smooth. Do not ovver knead or add too much flour or else your gnocchi will be tough.
6. Roll dough into ropes and cut into inch long pieces.
7. Roll pieces over the backside of a fork to create grooves.

* You can freeze gnocchi in a single layer at this point, once frozen transfer to bags and store in your freezer. When cooking frozen gnocchi do not defrost first, cook them while frozen.

1. Drop gnocchi into a pot of boiling salted water.
2. Pull gnocchi out as they float to the top.
3. Toss with desired sauce.

Chantrelle Cream Sauce

Ingredients

1. 1 shallot diced finely
2. 15 ml butter
3. 250 g chantrelles sliced in half
4. 250 ml whipping cream
5. salt and pepper to taste

Method

1. Melt butter over medium heat, add shallot and sweat until translucent.
2. Add mushrooms and cream, reduce until cream has thickened to sauce consistency. It should coat the back of a spoon.

Need more help? Watch the video demo.