Foodie - Mama Mia Potato Gnocchi

As a child, potato gnocchi was a staple in our diet. It was cheap and easy to make and every self-respecting Mom would make it for their children.

The Gnocchi could be as complicated as you wished it to be. Often my mom would serve it with a peppery Hungarian goulash or creamy meaty sauce.

I love to serve it with a light and creamy mushroom sauce, you just cant beat the lightness of these small potato pasta morsels. Try this recipe and you will make it forever.

Ingredients for the Gnocchi:

1kg floury potatoes

300g self rising flour or less, depending on the texture of the potatoes

Salt and pepper

Ingredients for the Mushroom Sauce:

kg Fresh Mushrooms

2 tablespoons butter

1tsp Italian Garlic Herbs

250ml Fresh Cream

Salt & Pepper

cup finely grated parmesan

Directions:

* Cook the potatoes and lower them whole in their skins into a pan of salted boiling water, bring back to the boil and simmer for 10-15 minutes until just soft. Test with a sharp knife - you should have to push the knife in, it should not slide in easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too much water. Peel them quickly and they become less fluffy.

* Mash the potatoes very well and make sure that there are no bumps or lumps. Creamy mash is the answer to beautifully soft Gnocchi.

* Make a hollow in your pile of potatoes, sprinkle over some of the flour. Start to blend everything with your hands, adding more flour but as little as you can get away with, you want the flavour of the potato to come through, rather than that of the flour. Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become. You need the same lightness you would use for pastry.

* You should now have a soft dough that holds together, doesn't feel sticky and can be easily shaped.

* Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured, as you don't want the gnocchi to stick.

* Cut the dough into thumb digit long lengths. Some people don't bother to shape and pattern them, but just cook them as they are. However, the shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better.

* Roll the gnocchi in a little flour. Spread them on a large board and allow to rest until needed.

* Bring a large, deep pot of salted water to the boil. Working with a few gnocchi at a time. Don't cook more than you can cope with at once. Let them cook for 2 minutes, during which time they will bob back up to the surface, then scoop them out with a slotted spoon. Taste - they should be soft and light, the gnocchi equivalent of al dente.

* For the mushroom sauce, rinse and finely chop the mushrooms. Heat the butter in a frying pan. Sprinkle about a teaspoon of Italian Garlic Herbs, a teaspoon of finely chopped garlic and one finely chopped onion into the pan. Add the mushrooms and fry for a few minutes until they darken slightly. Pour the fresh cream and simmer for a few minutes until thickens.

* For each person put 20 gnocchi in a bowl and place the mushroom sauce over. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.

* Bon Appetitto!