Gnocchi with Red Sauce and Stuffed Mushrooms

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For the Gnocchi*:

2 ea Potatoes, medium, pre-cooked

1 cup All-purpose flour

1 ea egg

1/2 tsp salt


* to scale recipe, assume 1 potato per person, 1/2 cup of flour per potato, and           1 egg per 2 servings.


For the Sauce:

1 ea Canned tomatoes, whole

2 tbsp Tomato paste

4 ea Fresh basil leaves (or 1/2 tsp dry)

4 ea Garlic cloves, grated or pressed

Salt to taste


For the Mushrooms:

12 ea Baby bella mushrooms

1/2 c Ricotta cheese

1/4 c Parmesan, grated

2 ea Garlic cloves, grated or pressed

1 tsp Black pepper

1 tsp Fresh or dry parsley

1 tbsp oil, any kind
* If you want to add meat to this dish, I suggest uncased Italian sausage or making a bolognaise sauce instead of a basic red sauce



Gnocchi:

  1. Rice, grate or mash precooked potatoes. If watery, allow to drain on towel.

  2. On clean, flat workspace, sprinkle flour atop layer of dry potatoes

  3. Create well in center of flour

  4. Crack egg into well

  5. Incorporate ingredients slowly until dough forms

  6. Knead dough until it just comes together. Do not over-knead

  7. Divide dough into 8-10 portions

  8. Roll each portion into a snake of your desired diameter

  9. Cut gnocchi in 1/2- to 1-inch lengths

  10. Cook immediately or freeze on baking sheet for long-term storage

Sauce:

  1. Empty can of tomatoes into saucepan over medium-low heat

  2. Use wooden spoon to break down tomatoes

  3. Add garlic and basil

  4. Allow to cook for 1-2 minutes, stirring constantly

  5. Stir in tomato paste

  6. Lower heat and allow to cook, stirring occasionally

  7. Adjust for salt and additional tomato paste as needed

Mushrooms:

  1. Preheat oven to 350°F

  2. Rinse, dry, and de-stem mushrooms

  3. In a bowl, mix cheeses and seasonings

  4. Move cheese mixture to plastic baggie, snip corner

  5. Pipe mixture into cavity of each mushroom

  6. Place filled mushrooms into oiled baking dish

  7. Bake for 15-20 minutes or until tender



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