Potato Gnocchi in Mushroom Sauce
by Tarla Dalal
Potato Gnocchi, a classic Italian preparation of potatoes, stands apart from potato fritters that are usually deep-fried. Instead, a mixture of potatoes and plain flour is shaped into flattened cylinders and boiled in salted water to make these dainty potato gnocchi. Handle the gnocchi carefully because it is quite delicate! It is, however, the perfect addition to this succulent sauce of mushrooms cooked with fresh cream and mixed herbs. Potato Gnocchi in Mushroom Sauce turns out to be a perfectly exotic dish that treats your palate to delicate textures and herby flavours. Serve along with Baked Spaghetti in Tomato Sauce and Baked Vegetable Risotto .
Potato Gnocchi in Mushroom Sauce recipe - How to make Potato Gnocchi in Mushroom Sauce
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For The Potato Gnocchi
1 cup boiled and grated potatoes
5 tbsp plain flour (maida)
salt to taste
salt and 1 tablespoon oil for cooking the gnocchi
For The Mushroom Sauce
1/2 cup chopped mushrooms (khumbh)
1/2 tbsp butter
2 tbsp finely chopped onions
1/2 tsp finely chopped green chillies
2 tbsp fresh cream
1/2 tsp dried mixed herbs
1/2 tbsp cornflour
salt to taste
For the potato gnocchi
- For the potato gnocchi
- Combine all the ingredients in a bowl and knead well to form a dough.
- Divide the mixture into 15 equal portions.
- Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside.
- Boil enough water in a broad non-stick pan, add little salt and oil.
- Drop half of the gnocchi pieces into it and cook on a medium flame for 2 minutes. Drain and keep aside.
- Repeat step 5 to boil and drain the remaining gnocchi. Keep aside.
For the mushroom sauce
- For the mushroom sauce
- Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the green chillies and sauté on a medium flame for a few seconds.
- Add the mushrooms, fresh cream, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cornflour-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- Just before serving, re-heat the mushroom sauce, add the prepared potato gnocchi and toss gently.
- Serve immediately.
| Energy | 144 cal |
| Protein | 3 g |
| Carbohydrates | 22.1 g |
| Fiber | 1.1 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 137.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 6.8 mg |
| Folic Acid | 15.1 mcg |
| Calcium | 21.8 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 25.8 mg |
| Potassium | 172.6 mg |
| Zinc | 0.5 mg |
Potato gnocchi in mushroom sauce.. super creamy.. the fresh cream.. herbs added gives a nice flavour to the sauce,and the gnocchi is so soft that just melts in the mouth.. mushroom lovers will love this recipe..