Crispy Potato Gnocchi
Yields 70 Gnocchi Gnocchi:
2 C Mashed Potatoes (about 6 small potatoes) 1-1 1/4 C Flour 1 Egg 3/4 of a Lemon Zested 1/2 C Basil 1 Dash of Pepper and Salt
1 Lg Garlic Clove
Sauce: 6 1/2 oz Portobello Mushrooms
3 Bottles Clam Juice
1 TBS Cream
1/2 TBS Olive Oil 1/8 tsp Pepper 1/4 tsp Salt
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Can we take a look at this little sweetie? Poor thing is so exhausted after a long night of....well....cooking disasters! Ever have one of those nights where everything starts off just right, but then one by one these little things start to happen resulting in a kitchen meltdown? Well, me neither, but let's say hypothetically speaking this did happen causing salty tears to season your sauté pan. Call your bestie, which in this case would be my husband, and let them boost you up with a little bit of Odell IPA, and a side dish of tissues
Don't you feel much better now? Kitten's who stick their tongue out always make me smile too ;) ....but back to business! We want to first make our gnocchi mix. Begin by boiling your potatoes. Cut them and cook until tender. Immediately mash them when they are done, and set into fridge until they have cooled completely.
Next add your basil, garlic, salt, and pepper into a food processor and slowly stream in oil until it becomes well combined.
Add pureed basil, and lemon zest into cooled potatoes with 1/4 tsp salt, and mix well. Add one egg, mix again, and begin to add in your flour until gnocchi mix is formable.
Take little sections, roll them into a ball, and coat them in flour.
Next, roll out your gnocchi ball into a long cylinder shape. Wanting to twirl it like a baton? Don't! It will in fact go everywhere, and you will be back at step one. Wahhhh Wahhhh.
Now it's time to slice and boil! Let them stay in the boiling water until they float to the top. Remove with a slotted spoon and place into strainer to lightly run cool water over them. Place cooled gnocchi onto a parchment lined baking sheet, and allow them time to dry. Now is the perfect time to throw one at the wall, if you are in fact having a meltdown. You will feel better, you wall will have a bright new addition, and you are now safe to begin cooking once again. Better to do this before we start frying...
Meanwhile let's start our sauce. Puree mushrooms in a food processer and add into a sauté pan with salt and pepper. Cook until the mushrooms become dry. Add cooked mushrooms into a sauce pan with your clam juice. Allow it time to reduce by half.
While your 'shrooms are stewing, take your butter, flour and garlic and add it to a sauté pan on medium high heat. Cook until your flour and garlic begin to toast, then add into your sauce pan to thicken your sauce. Immersion blend, or food process, sauce to fully incorporate mushrooms then add in your cream to finish.
Lastly, take your now boiled and cooled gnocchi, and add it with oil into a sauté pan on medium high heat. Cook in batches of 12 turning gnocchi as you go to ensure even cooking. Top with your sauce, and fresh thyme (in this case I am using lemon thyme which I feel adds a nice kick to the dish) and proceed to lick your plate clean!
On a side note...To my hubby Mason who took 3 trips to the store last night, and ate at midnight: You are an amazingly patient man, and sure know how to make this foodie feel at ease once again. Love you doll!!