Homemade Gnocchi {& Heavenly Mushrooms} Recipe

If you’ve been keeping up with my blogs, you’ve probably noticed that I’m a bit of a food junkie. I mean I wouldn’t call myself a full blown foodie, but I love me some pasta and pizza ~ pair with some red wine {and dark chocolate almonds for dessert} and I’m in carb-heaven! Whether it’s checking out local eateries around LA or finding a new, tasty cocktail to enjoy, I’m all about splurging on mouth-watering treats!

Now, when it comes to home cooked meals, I make no exception. Recently I decided to try my hand at a fabulous gnocchi and brussels sprout recipe. And to make the meal even better, my fam joined me. It was so nice spending some quality time with my mom, dad, and sister.

It’s always fun making memories at home – especially in the kitchen around the holidays. Tamales anyone?! BTW, if you’re in the market to purchase a new home or want to pull some cash out for that kitchen remodel you’ve been dreaming about you should TOTALLY call us ~ 310-488-7083.

The recipe was a total hit (almost) ~ my dad hated the gnocchi. But I think his tastebuds are a little off. 😉

Here’s the hater in action.. <3

Now without further adieu, I want to share the recipe with you. Hopefully you’ll enjoy it as much as I did and get to share it with someone special.

Roasted Lemon Caper Brussels Sprouts

✦ 1 pound of brussels sprouts ~ I like to cut them in half because they cook faster.

✦ 2 tablespoons of olive oil

✦ ¼ cup lemon juice

✦ 3 Tablespoons butter, melted (yum!)

✦ 2 cloves crushed and finely chopped garlic (you can buy in a jar, but fresh is better!)

✦ ½ cup capers

Directions

Heat oven to 425°F.

Toss the Brussels sprouts in olive oil, then spread them in a single layer on a parchment-lined baking sheet. Bake for 30 minutes or till they are golden brown and well-charred. While they bake, melt the butter in a pan and add lemon juice, garlic, and capers. Simmer for just a bit. When the sprouts are done, pour the butter garlic mixture over them, toss, and serve!

NOTE: While the sprouts roast, you can also sauté chicken breasts, bake fish, or grill steaks to accompany them. I decided on making gnocchi, and I think they made a perfect pair!

Delicious Homemade Gnocchi Recipe

✦ 3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed

✦ 1 large egg

✦ 1 teaspoon salt

✦ 1/4 teaspoon freshly ground white pepper

✦ Pinch of freshly grated nutmeg

✦ 1/4 freshly grated Parmigiano-Reggiano cheese

✦ 2 cups unbleached all-purpose flour, or as needed

Directions

Bake potatoes in a preheated 400°F oven until tender, about 40 minutes. Take the potatoes out and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) You can use a kitchen towel or oven mitt to protect your hands if it’s too hot.  

Peel the potatoes, then mash them. I used a food mill BUT I find that using a potato masher or ricer is much more convenient and saves time.

Then, spread the mashed potatoes into a thin, even layer on your work surface and let them cool completely.

In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead.

Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong shape. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)

Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking.

Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines.

As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other.

Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.

view the original recipe here

My Mama’s BOMB Sautéed Mushrooms

Here’s how to make my mama’s famous mushroom sauce to compliment your crispy gnocchi.

Clean your mushrooms then slice them. In a very hot Dutch oven, with olive oil just below smoking, add your mushrooms. Sauté for maybe 15 minutes until brown. Add One whole onion sliced to your mushrooms. Sauté til brown. Add rosemary and thyme to taste (maybe 3 tablespoons each). Sauté until flavors are combined, around five minutes. Add about 3/4 of a cup of port depending on how many mushrooms made, maybe a cup. Sauté til almost evaporated. Add 3/4 to a cup of beef broth that that is reduced. Add salt and pepper to taste (about a teaspoon each.) If you’re going to eat them now, at this point you can add about a 1/2 cup of heavy cream and bring to a simmer, then reduce a bit until it’s the consistency that you want. Otherwise don’t add the cream until you’re ready to eat them. Seriously, SO good!

Now it’s time to combine and enjoy these pillows from heaven! Mmm deliciozo!

I hope you enjoyed this little post. And don’t forget to check out more recipes here.