We’ve always wanted to make these Italian dumplings at home and finally got the chance and of course, put our own twist on it. The parsley in the gnocchi adds just the right amount of flavor and pairing it with the garlicky, creamy mushroom sauce is just the perfect flavor combination. This can easily be made with store-bought gnocchi, turning it into a simple and quick weeknight dinner. But, if you have the time, we highly recommend making the gnocchi at home, it’s a fun weekend project that can be done with the kids too.
Parsley Gnocchi in a Creamy Mushroom Sauce
Ingredients
Gnocchi
- 1 ½ lbs russet potatoes (about 2 medium potatoes)
- ½ tsp salt
- 1 cup all-purpose flour
- 3 tbsp parsley minced
- ¼ tsp freshly ground black pepper
- 1 egg beaten
Mushroom Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 1 tsp crushed red pepper
- 8 oz white mushrooms (10-12), sliced
- 1 tsp salt
- 1 cup cream
- 1 cup fresh baby spinach packed
Instructions
- Thoroughly wash the potatoes and then place in a large pot. Fill the pot with water and add about 2 tsp of salt. Bring the water to a boil and cook the potatoes for about 30-40 minutes, or until they are cooked through.
- Drain the potatoes and place in a large bowl. When they are cool to the touch, peel the potatoes and grate them. Be careful to keep them as dry as possible. Spread the potatoes out to let as much of the steam out. When you work with potatoes, make sure to work with dry hands or it will become a sticky mess.
- Add the salt, flour, parsley, and black pepper to the potatoes and combine.
- Add the egg and mix well to combine and knead a couple times until everything is mixed through. The dough will be slightly wet to the touch but should hold together.
- Divide the dough into four equal pieces. Dust your work surface with flour. Roll each piece into a ½-in diameter rope by rolling the dough between your hands and the work surface. Cut the rope into ½-in pieces. Roll the pieces on a gnocchi board or the back of a fork to form the ridges. Place on a well-floured surface. Repeat with the remaining dough.
- Once the gnocchi are shaped, prepare the sauce. Heat the butter over medium heat in a heavy-bottomed pan. Reduce the heat to medium-low and add the garlic. Sauté until fragrant, about 1-2 minutes.
- Add the crushed red pepper and sauté for about 30 seconds.
- Add the mushrooms and sauté until most of the moisture has evaporated, about 5-7 minutes. Season with the salt and mix well.
- Add the cream and let the sauce come to a simmer.
- Add the spinach and mix well to let it wilt. Reduce the heat to low to let the sauce simmer.
- As the sauce simmers, boil a large pot of water and season well with salt. Once the water is boiling, add the gnocchi. Cook for about 3-4 minutes, stirring often to prevent sticking. Drain the gnocchi with a slotted spoon and transfer to the sauce.
- Mix the gnocchi gently with the sauce and serve hot.
