Today I decided to prepare country-style gnocchi, simple gnocchi with a mixed mushroom sauce. A main course that will be appreciated by the whole family.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
COUNTRY-STYLE GNOCCHI
- 2.2 lbs potato gnocchi
- 14 oz tomato pulp
- 21 oz frozen mushrooms (Mixed)
- 1 onion
- 1 glass white wine
- to taste extra virgin olive oil
- 1 carrot
- 1 stalk celery
- to taste chili pepper
Steps
To prepare these delicious gnocchi, first, we need to prepare the gnocchi. You can use your own recipe or buy ready-made gnocchi from the refrigerated section of the supermarket.
If you want, I’ll share my recipe: I used 2.2 lbs of red potatoes, about 2 1/3 cups of flour, and two beaten eggs.
Wash the potatoes and put them in a pot with cold, unsalted water. When the water starts to boil, let the potatoes cook for the necessary time, about 20 minutes. To check if the potatoes are done, don’t pierce them with a fork as is usually done, but try to tell by touching them. Drain the potatoes, peel them while they are still hot, cut them into pieces, and pass them through a potato masher. Add the necessary flour, eggs, and a pinch of salt to the mashed potatoes. Mix everything, and when you have obtained a single dough, place it on the board and work it with your hands until you get a smooth and homogeneous dough. If you see that the dough sticks to your hands because it’s still moist, add a little more flour. You need to obtain a soft dough that doesn’t stick to your hands. Once you’ve made the dough, you just need to make the potato gnocchi. Take a piece of dough and roll it into a log the size of a finger, then cut it into small cylinders about 0.75 inches long. Place the potato gnocchi so made on a floured tray so they don’t stick. Let the gnocchi rest for 15-20 minutes in the open air.
In the meantime, prepare the sauce with the mushrooms.
