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Potato and Shiitake Gnocchi with Brown Butter<\/p>\nPotato and Shiitake Gnocchi with Brown Butter<\/p>\n
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1\/2 lb. Golden Potatoes diced, boiled and mashed<\/p>\n
1 Egg<\/p>\n
1 C. AP Flour<\/p>\n
1\/2 tsp. Sea Salt<\/p>\n
1\/2 C. Shiitake Mushrooms diced<\/p>\n
1 stick (8 T.) of Unsalted Butter<\/p>\n
3 sprigs of Sage<\/p>\n
Parsley (optional)<\/p>\n
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First you’ll want to boil your potatoes, drain, and let them cool. Then you’ll want to get a large metal mixing bowl and mash em up. While your potatoes are boiling you’ll want to saut\u00e9 the mushrooms in 3 T. melted butter with the sage. Once the mushrooms are nicely browned (not burnt) remove all contents from the pan, including the sage and set aside.In the mashed potato mixture fold in the mushrooms, then add the egg, and then followed by the flour. Once all ingredients are incorporated fold in more (or less) flour to form a dough ball. Continue kneading it holds it own. Split the dough in half and roll it out on a floured (clean) surface. Make a long snake about 1\/2″ in diameter. Using a pastry scraper cut into 1″ long dumplings. Continue this process until you have enough to make one batch. Boil the dumplings until they float. In a skillet brown the remaining butter and fry the gnocchi until golden brown. Enjoy with the brown butter over the gnocchi and with a bit of parsley!<\/p>\n","protected":false},"excerpt":{"rendered":"
Potato and Shiitake Gnocchi with Brown Butter 1\/2 lb. Golden Potatoes diced, boiled and mashed 1 Egg 1 C. AP Flour 1\/2 tsp. Sea Salt 1\/2 C. Shiitake Mushrooms diced 1 stick (8 T.) of Unsalted Butter 3 sprigs of Sage Parsley (optional) First you’ll want to boil your potatoes, drain, and let them cool. Then you’ll want to get a large metal mixing bowl and mash em up. While your potatoes are boiling you’ll want to saut\u00e9…<\/p>\n