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Gnocchi With Mushroom Sage Sauce

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Gnocchi with Mushroom and Sage Sauce

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Serves:  4

Hands-on time:  50 minutes

Total time:  1 hour 50 minutes


  • 1  pound Russet potatoes, pricked with a fork
  • 1 egg, lightly beaten
  • 1/2 cup white whole-wheat flour, divided
  • 1/2 teaspoon plus pinch sea salt, divided, plus additional to taste
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 8 ounce sliced button or cremini mushrooms
  • 1 cup low-sodium chicken broth, divided
  • 2 teaspoon arrowroot powder
  • 2 tablespoons minced fresh sage
  • 1/8 teaspoon fresh ground black pepper
  • 2 tablespoons shaved Parmesan cheese
  • 2 tablespoons finely chopped dry-toasted unsalted pecans


One:  Preheat oven at 400°F.  Transfer potatoes directly to oven rack and bake for 1 to 1 1/2 hour, until fork-tender.  Remove from oven and set aside until just cool enough to handle.  While still very warm, halve potatoes and scoop out flesh with a spoon; discard skins.

Two:  With a potato ricer, squeeze warm potato flesh into a large, shallow bowl.  Spread potato over bottom of bowl and set aside until cool, about 15 minutes.

Three:  Drizzle egg over top of potato.  Sprinkle with 1/4 cup flour and 1/2 teaspoon salt.  With a fork, gently toss.  With a rubber spatula, gently fold and press mixture until flour is incorporated and a dough forms.  Lightly dust a flat work surface with remaining 1/4 cup flour.  Turn dough out onto surface and knead until about half of dusting flour is incorporated and dough is no longer sticky but not overly stiff (TIP:  Use as little flour as possible, just enough so dough no longer sticks to your hands or work surface).   Form dough into a rectangle and use a dough scrapper or paring knife to divide into 4 equal pieces.

Four: Season a large pot of water with remaining pinch salt and bring to a simmer.  Roll each piece of dough into a long rope about the thickness of your thumb. beginning in the center and working outward.  Cut each rope into 1/2 to 1 inch pieces to form gnocchi.  Working 10 to 15 pieces at a time, add gnocchi to pot and cook until each floats to the surface.  Cook for 15 more seconds, then use a slotted spoon to transfer to a plate.  repeat with remaining gnocchi.

Five:  Meanwhile, in a large nonstick skillet, heat oil on medium-high.  Add onion, celery and garlic and sauté, stirring often, until tender, about 5 minutes.  Transfer to a medium bowl and set aside.

Six:  Add mushrooms to skillet and sauté on medium-high until tender and beginning to release juices, about 5 minutes.  Add 1/4 cup broth and deglaze pan by stirring up browned bits from bottom.  Return onion mixture to skillet and stir in remaining 1/4 cup broth.  Bring to a simmer.

Seven:  Meanwhile, in a small bow, whisk arrowroot and 2 tablespoons cold water into a smooth paste.  Slowly whisk paste into broth mixture.  Return to a simmer, whisking until thickened.  Add gnocchi, stirring to coat.  Season with sage, pepper and salt to taste.  To serve, top with cheese and pecans.

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