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Author Notes: My husband looooves gnocchi. He even wrote a short story starring "Paolo il Gnoccho" in college. So, of course, I needed to make the best ones. We make gnocchi often; I created a very streamlined process that works every time. —The Buttery Babe, Emily Kutchins Adler
- 2 Russet Potato, about 1.5 lbs
- 1 cup all purpose flour
- 1 pinch nutmeg
- 1.5 teaspoons kosher salt, divided
- 2 tablespoons butter
- 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.
- 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.
- 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.
- 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.
- 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.
Mushroom Cream Sauce
- 1 pound cremini mushrooms, sliced
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup grated parmesan
- 1/2 teaspoon porcini salt, optional
- freshly cracked black pepper
- 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.
- 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.