Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior and a light-as-a-feather interior. Here they are finished with a savory mushroom sauce.
Gnocchi with Mushroom Sauce
Preparation and cooking time: 25 minutes
- 20 – 24 fresh gnocchi
- 4oz (125gr) mushrooms
- 1 shallot
- 1 tbs Worcestershire sauce
- 1/4 cup (2oz, 60gr) sherry
- 1/4 cup (2oz, 60gr) beef stock
- 1 tbs tomato paste
- 1 tsp cornstarch dissolved in 1 tbs water optional
- 4 tsp olive oil
- Gnocchi: Heat water in a medium pot for gnocchi.
- When boiling, add the gnocchi and cook just until they all float, 1 – 2 minutes. Drain.
- Heat 2 tsp oil in a medium nonstick skillet over medium-low heat. Add gnocchi and sauté until light brown, stirring and turning occasionally, 12 – 15 minutes.
- Mushroom Sauce: Roughly chop shallot.
- Trim and roughly chop mushrooms.
- Heat 2 tsp oil in a medium skillet. Add shallots and sauté until tender.
- Add Worcestershire, mushrooms, and sauté until mushrooms start to brown.
- Add tomato paste, beef stock, reduce heat and simmer 5 minutes.
- For a thicker sauce: dissolve cornstarch in water and stir into sauce.
- To finish: Arrange gnocchi on small plates. Spoon sauce over and serve.
My dinner party menu:
I served the Gnocchi with Mushroom Sauce for the first course, garnished with two Mushrooms Stuffed with Bacon and Tomato and a small, quartered tomato from my garden.
I made a few changes to the stuffed mushrooms – I added chili powder and paprika to the bacon, shallot and tomato filling, used Worcestershire rather than soy sauce and skipped the cheese. There was already plenty of cheese in the menu….
I boiled the gnocchi, made the sauce, the stuffing and stuffed the mushrooms ahead of time. I just needed to bake the mushrooms and fry the gnocchi before serving.
The main course was Braised Pork Loin with Red Wine, Shallots and Greek Olives.
This is a great dish for a dinner party – it can cook for 90 minutes or 150 minutes….. Just adjust the heat a bit for longer cooking.
I made this ahead and put it in the oven when the guests arrived, baking it for 40 minutes. Then I took it out while I did the mushrooms and plated the first course. It went back in for 30 minutes to finish.
No photos of the cheese course, but I had four cheeses: white Cheddar, Vieux Pané, (similar to a Brie – but stronger), Tomme (semi-hard, strong cheese) and an aged sheep's milk cheese that was soft and very strong.
With the cheese we had purple grapes and country bread.
For dessert I made an Old Fashioned Apple Crisp.
I would have loved to serve it warm…. But I have a European oven and I couldn't fit the potatoes, the squash and the apple crisp in at the same time.
I made it ahead….. And I served it with vanilla ice cream.
And that was dinner!
Oh…. We had champagne with the nibbles, a white Graves (Bordeaux) with the first course, red Margaux (Bordeaux) with the main and cheese courses.