Potato Gnocchi with Chilli Mushroom Sauce 

Rating: (7 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Try a new twist on pasta for dinner tonight!

Ingredients:

2 cup mashed potato (no added milk or butter)

2 Tbsp semolina

1/2 cup plain flour

1 pinch white pepper, to taste

1 pinch nutmeg

6 ripe tomatoes, chopped

2 Tbsp tomato paste

1 clove garlic, crushed

1 onion, chopped

1 tsp fresh red chilli, sliced

3 large field mushrooms, chopped

1/2 cup white wine

1 Tbsp chopped fresh basil

Directions:

To make gnocchi, place mashed potato in a large bowl. Add semolina. Mix well to combine. Add enough plain flour (seasoned with pepper and nutmeg) to make a kneadable dough. Knead lightly until elastic, about 5 minutes. Rest dough for 10 minutes.

Cut off little pieces about 2 cm long. Roll quickly between fingers to obtain a smooth surface. Press against curved back of fork to get traditional gnocchi shape. Dust gnocchi lightly with flour. Rest for at least 10 minutes.

To make sauce, place tomatoes, tomato paste, garlic, onion, chilli, mushrooms and wine in a saucepan. Simmer, uncovered for about 30 minutes. Before taking off heat, add basil.

Cook gnocchi, a few at a time in boiling water. When they rise to surface, remove with a slotted spoon. Transfer to warm bowls. Serve hot sauce with gnocchi.

Variations:

Serve sprinkled with a little Parmesan cheese. Nutritional information does not include serving suggestion.

Author:

Fresh Finesse

Member Comments: (1)

By: smcm - 2011-04-24
The flour suggestion is not nearly enough, I had to at least double the amount to make the gnocchi dough. I would also recommend simmering the sauce for 45 minutes to an hour to reduce and condense the flavours further, or else it''s a tad watery... Otherwise, a very tasty dish!