Gnocchi with Mushroom Alfredo Sauce

Gnocchi with Mushroom Alfredo Sauce might be just the Mediterranean recipe you are searching for. For $3.31 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 1417 calories, 31g of protein, and 111g of fat each. 1341 person were impressed by this recipe. It works best as a main course, and is done in roughly 2 hours and 40 minutes. A mixture of mushrooms, onions, egg yolk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes include Gnocchi With Mushroom Sauce, Herb Gnocchi with Mushroom Sauce, and Gnocchi With Creamy-Mushroom and Leek Sauce.

Servings: 1

Preparation duration: 40 minutes

Cooking duration: 120 minutes

 

Ingredients:

1 tablespoon butter

2 tablespoons cake flour

Pinch chile flakes

1/2 ounce egg

1 egg yolk

2 fresh basil leaves

1 teaspoon minced garlic

1 cup heavy cream

Kosher salt

1 tablespoon porcini powder

3 ounces domestic mushrooms, sliced

1 tablespoon julienned onions

2 tablespoons shaved Parmesan

1 pound potatoes

Equipment:

oven

potato ricer

pot

frying pan

Cooking instruction summary:

For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill. Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing. Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi. Chill the gnocchi until firm, 1 hour. Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain. For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer. To serve, plate the gnocchi and garnish with the Parmesan and basil.

 

Step by step:


1. For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt.

2. Bake until fork tender, 45 minutes to 1 hour.

3. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.

4. Place the potatoes on a clean surface in a mound, and then make a well in the center.

5. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.

6. Bring the dough together gently with your hands, and then roll it out into tubes.

7. Cut into 1-inch pieces to form the gnocchi.

8. Chill the gnocchi until firm, 1 hour.

9. Bring a medium pot of water to a boil.

10. Add the gnocchi and cook until they float, 5 minutes, then drain.

11. For the sauce: In a pan set over medium heat, add the butter, onions and garlic.

12. Saute until tender, 5 minutes.

13. Add the mushrooms and saute until tender, 5 minutes.

14. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes.

15. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce.

16. Add the gnocchi and bring the sauce back to a simmer.

17. To serve, plate the gnocchi and garnish with the Parmesan and basil.


Nutrition Information:

Quickview
1154k Calories
19g Protein
110g Total Fat
25g Carbs
53% Health Score
Limit These
Calories
1154k
58%

Fat
110g
170%

  Saturated Fat
67g
420%

Carbohydrates
25g
9%

  Sugar
5g
6%

Cholesterol
618mg
206%

Sodium
608mg
26%

Get Enough Of These
Protein
19g
40%

Vitamin A
4405IU
88%

Vitamin B2
0.91mg
53%

Selenium
33µg
47%

Phosphorus
471mg
47%

Calcium
390mg
39%

Vitamin B5
2mg
30%

Vitamin D
4µg
28%

Vitamin E
3mg
24%

Vitamin B12
1µg
22%

Potassium
645mg
18%

Copper
0.36mg
18%

Vitamin B3
3mg
17%

Folate
68µg
17%

Vitamin B6
0.33mg
16%

Zinc
2mg
15%

Vitamin B1
0.21mg
14%

Manganese
0.25mg
12%

Vitamin K
12µg
12%

Magnesium
43mg
11%

Iron
1mg
9%

Vitamin C
5mg
7%

Fiber
1g
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Quick and Easy Southwestern Corn Chowder

Foodista

Wild mushroom & chestnut cottage pie

BBC Good Food

French in a Flash: Green Salad with Creamy Goat Cheese Dressing

Serious Eats

Crab & Avocado Nachos

Pinch of Yum

Cheeseburger Frittata

She Wears Many Hats