Basil Gnocchi with Mushroom Ragu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large russet potatoes, baked, skins removed 3 egg yolks 1/2 teaspoon salt plus additional to taste 1/2 cup fresh basil, cut into thin strips 1 1/4 cups flour plus more for dusting 2 tablespoons olive oil 1 yellow onion, diced 2 cups cremini mushrooms, thinly sliced 1/4 cup freshly grated Parmesan
1. Heat a large pot of salted water over high heat. In a large bowl, mash the potatoes until there are no lumps. Fold in the egg yolks and 1/2 teaspoon of the salt and 1/4 cup of the basil. Sift in 1 cup of the flour; knead gently until dough forms. Add remaining flour; knead until dough is soft, not sticky. (Don't overwork dough.) Form into a disk.
2. Transfer dough to a floured work surface and divide into 6 equal pieces. Roll pieces lengthwise until they are 3/4 inch in diameter. Sprinkle with flour and cut crosswise into 1/2-inch pieces. Spread gnocchi on a floured baking sheet and let sit 5 minutes.
3. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the onion and saute until soft, 5 minutes. Add the mushrooms and cook 10 minutes.
4. Meanwhile, add gnocchi to boiling water. Cook 3 to 4 minutes, until all the dumplings rise to the surface. Using a slotted spoon (to allow all excess water to drain off), transfer to a bowl and toss with remaining olive oil and salt to taste. Divide among four plates and top with mushroom ragu. Garnish with the remaining basil and Parmesan
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MANDY2882.
2. Transfer dough to a floured work surface and divide into 6 equal pieces. Roll pieces lengthwise until they are 3/4 inch in diameter. Sprinkle with flour and cut crosswise into 1/2-inch pieces. Spread gnocchi on a floured baking sheet and let sit 5 minutes.
3. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the onion and saute until soft, 5 minutes. Add the mushrooms and cook 10 minutes.
4. Meanwhile, add gnocchi to boiling water. Cook 3 to 4 minutes, until all the dumplings rise to the surface. Using a slotted spoon (to allow all excess water to drain off), transfer to a bowl and toss with remaining olive oil and salt to taste. Divide among four plates and top with mushroom ragu. Garnish with the remaining basil and Parmesan
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MANDY2882.
Nutritional Info Amount Per Serving
- Calories: 385.9
- Total Fat: 6.2 g
- Cholesterol: 158.6 mg
- Sodium: 283.8 mg
- Total Carbs: 70.3 g
- Dietary Fiber: 9.3 g
- Protein: 14.4 g
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