A great way to use up extra potatoes is to boil them and make gnocchi. The dough for this pasta is easy to make and rewards the labor with fresh and tender pasta with a satisfyingly savory texture and flavor. I made a little lemon and brown butter sauce with mushrooms and peas to sauce my gnocchi, but they also go well with a cream sauce or tomato sauce.
1 pound of Potatoes — Russet is fine
1 egg yolk
3/4 cup of cake flour
1 1/2 teaspoons of salt
1 1/2 cups of mushrooms
1 cup of peas
2 large cloves of garlic minced
4 tablespoons of butter
1/2 tablespoon of oil
Juice of 1/4 of a lemon
- Place the potatoes and enough cold water to cover by 3 inches in a pot and bring to a boil.
- Boil potatoes for 15-25 minutes depending on size. They should be easy to pierce with a fork.
- Peel the potatoes and mash them with a fork in a large bowl.
- Add the flour, egg yolks and 3/4 teaspoon of salt to the potatoes. Mix the dough with your hands, kneading it until it just comes together. Be careful not to over mix.
- Roll the ball of dough into strips about an inch around.
- Cut the dough into 1.5 inch long gnocchi.
- Repeat with all the strips.
- Heat 1 tablespoon of butter and the oil on medium high, and add mushrooms when butter and oil are sizzling.
- Season mushrooms with remaining 3/4 teaspoon of salt, and sauté until water has fully evaporated and the mushrooms start to brown, about 10 minutes on medium high heat.
- Add peas and garlic to the pan of mushrooms and sauté for one to two minutes.
- Bring a pot of 5 cups of water to the boil and drop in gnocchi for one minute.
- Add gnocchi to the pan of mushrooms, and cook until bottoms begin to brown.
- Add remaining butter to the pan and cook over medium heat until it begins to turn brown and smell nutty.
- Splash in the lemon juice and toss the gnocchi around in the pan to coat with the brown butter sauce.
- Serve the pasta with some pepper on top. Freshly grated parmigiano reggiano cheese adds a nice touch.