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Homemade Potato Gnocchi with Truffle Sauce

Makes approximately 8 – 10 servings (Approximately 125 gnocchi)


For the gnocchi

2 1/4 pounds Russet Potatoes

2 medium eggs, slightly beaten

1 1/2 cups sifted flour

1/2 cup grated Parmigiano Reggiano Cheese

1/4 teaspoon salt

1/4 teaspoon coarse pepper

For the sauce

1 pound mixed wild mushrooms

3 cloves garlic, thinly sliced

3 tablespoons extra virgin olive oil

1 teaspoon minced basil

5 or 6 tablespoons softened unsalted butter

Salt and pepper to taste

Splash of white truffle oil

2 teaspoons minced parsley (Optional)

Shavings of Parmigiano Reggiano cheese (Optional)


Boil potatoes until tender.  Drain them while hot, then peel them and put through a ricer or food mill.  Set aside to cool thoroughly.  (This can be done the day before.)

On a board, form a fontana with the cooled riced potatoes.  Add the sifted flour, cheese and salt and pepper.  Make a well in the fontana and add the eggs.  Working from the center outward, with a fork begin mixing the eggs, potato and flour to form a dough.  If the mixture is too dry, add a bit more egg; if too wet, add a bit more flour.  When you have a smooth ball of dough, cover it with a slightly damp cloth or a bowl and let rest for 30 minutes.

Roll small pieces of the dough into rolls under the palms of your hands to about the size of a quarter in diameter.  Cut the rolls into 1/2-inch pieces.  Delicately dust the pieces with flour and place into a plastic container in a single layer.  Cover and freeze until ready to cook.  (Once frozen, the gnocchi can be transferred into zip lock bags and can be kept frozen for up to one month.)

To serve, bring 12 quarts of salted water to a rapid boil; add the frozen gnocchi, cover and cook until the water returns to a boil.  Uncover and cook an additional 2 minutes or until the gnocchi begin to float.  Drain and add your favorite sauce; serve in a warm, shallow bowl.  If you don’t have a big enough pot to accommodate that much water, cook the gnocchi in batches and keep the cooked ones warm in the sauce while the rest are cooking.  We suggest serving them with the Mushroom/Garlic Sauce recipe shown below.

Serve 10 gnocchi as appetizer or 20 gnocchi as an entrée.


Heat a sauté pan over medium heat.  When hot, add the olive oil and garlic and brown slightly.  Add the mushrooms and toss well.  Cook until the mushrooms are slightly browned, tossing them often.  Season with salt and pepper and a couple tablespoons of the gnocchi cooking water.  Finish with adding the butter and the truffle oil.  Toss well again and serve.

If serving with the potato gnocchi, an optional garnish of chopped parsley and/or shaved Parmigiano Reggiano cheese is excellent.

This recipe is featured on show 2926 – Eat and Enjoy!


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