Fingerling Potato Gnocchi in Mushroom Cream Sauce

Ingredients for Gnocchi:

¾ lb. Fingerling potatoes (GBFood)

½ teaspoon salt

¾ cup all-purpose flour

Ingredients for Mushroom Cream Sauce:

8 oz package of baby bella mushrooms, quartered (GBFood)

1 garlic clove, finely chopped

4 Tablespoons of butter, divided

1 Tablespoon of all-purpose flour

1 ½ cups heavy cream

½ teaspoon salt, plus one pinch

¼ teaspoon pepper

1 fresh sprig of thyme

1. In a 3-quart saucepan, bring potatoes to a boil on high heat with enough water to cover, plus 2 inches. Reduce heat to medium, cover and simmer until potatoes are soft (about 10 minutes.)

2. Drain the potatoes and let cool enough to handle. Cut potatoes in half lengthwise and again crosswise. Put a few pieces at a time into a food mill and press the potatoes. Some skins are okay but try to keep the majority out.

3. With a large spoon, stir in salt and flour until dough forms. Not all of it will come together, but when you gather and press it with your hands it should.

4. On a lightly floured surface kneed the dough until it is smooth. (About 3 minutes.) Then roll the dough into a ball and cut in half, then cut each half into 3 equal pieces. Roll out 6 long tubes, which are ¾ inch thick.

5. Cut each tube into ¾ inch pieces.

6. (This step is not absolutely necessary, but I find it fun.) With the backside of a dinner fork, slide and roll the pieces from base to tip while pressing with your thumb, letting it roll over the edge of the fork a bit forming a rounded barrel shape.

7. Set up an oversized pot to bring 5 quarts of water to a boil. If water comes to a boil before Mushroom Cream Sauce is finished, turn the heat down and wait to cook the gnocchi.

8. Meanwhile in a large frying pan, melt 2 Tablespoons of butter over medium heat. Add garlic and cook stirring for 1 minute. Add mushrooms and cook stirring for 3 minutes. Add pinch of salt and cook until moisture releases and mushrooms brown (about 5 minutes.) Transfer mushrooms to a plate and set aside.

9. Return pan to stove and turn heat to medium-low. Melt remaining 2 Tablespoons of butter. Whisk in flour, whisking constantly for 1 minute. While whisking slowly pour in heavy cream. Cook for 5 minutes stirring steadily. Add thyme sprig, salt, and pepper. Let simmer for 5 minutes stirring occasionally until sauce thickens. Remove thyme sprig and return mushrooms to pan, heat through.

10. Drop gnocchi in boiling water. After it floats to the top, cook for 30 seconds. Remove as quickly as possible with a large slotted spoon into a bowl. Pour cream sauce over gnocchi and serve.

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