Spinach Gnocchi in Portobello Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mushrooms and white wine add rich flavor to a creamy sauce that coats and clings to every little groove in these tender, comforting potato dumplings from our Test Kitchen. TIP: Grated aged Parmesan cheese may be substituted for the Parmigiano-Reggiano in this recipe. Ingredients:
2 pounds russet potatoes, peeled and quartered |
4 quarts water |
1-1/3 cups king arthur unbleached all-purpose flour |
1 egg |
3/4 teaspoon salt |
5 ounces frozen chopped spinach, thawed and squeezed dry |
sauce: |
1/2 pound sliced baby portobello mushrooms |
1 small onion, finely chopped |
1 tablespoon butter |
1/2 cup white wine or vegetable broth |
1/4 cup king arthur unbleached all-purpose flour |
1 cup vegetable broth |
1 cup 2% milk |
4 tablespoons grated parmigiano-reggiano cheese, divided |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil.
3. Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Combine the egg, salt and spinach; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.
4. Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
5. In a large nonstick saucepan, saute mushrooms and onion in butter until tender. Add wine or broth; cook and stir for 1 minute. Combine flour and broth until smooth; stir into pan. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2 tablespoons cheese and seasonings. Spoon sauce over gnocchi. Sprinkle with remaining cheese. Yield: 6 servings.
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