Creamy Mushroom Potato Gnocchi
Kkaejjaengi’s Italian Cooking – Mushroom Cream Potato Gnocchi with Adjustable Spice Level
Italian-style Korean ‘Sujebi’ right in your home! A comforting, soup-like dish that’s easy for both adults and children to enjoy. Introducing our homemade Mushroom Cream Potato Gnocchi, which isn’t greasy and allows you to control the level of spiciness! This recipe offers a delightful texture and a rich, creamy sauce. Find more details on our blog: http://m.blog.naver.com/yejin1108/220664211149
Main Ingredients- 1 medium potato
- 200g chicken breast or thigh meat
- 1 Tbsp minced garlic
- 1/6 head spinach (a handful)
- 2 cherry tomatoes
- 1 chili pepper (e.g., Cheongyang or red chili, adjustable to taste)
Gnocchi Dough & Sauce Ingredients- 1/4 cup heavy cream
- 1/3 cup milk
- 1 Tbsp grated Parmesan cheese
- 1/2 cup all-purpose flour or gnocchi flour
- 1/4 cup pasta water (water used to boil gnocchi)
- Olive oil, for sautéing
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
- 1/4 cup heavy cream
- 1/3 cup milk
- 1 Tbsp grated Parmesan cheese
- 1/2 cup all-purpose flour or gnocchi flour
- 1/4 cup pasta water (water used to boil gnocchi)
- Olive oil, for sautéing
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
Cooking Instructions
Step 1
Prepare the potato for gnocchi dough: Cut 1 medium potato in half. Boil it with a pinch of salt in water until tender (about 20-25 minutes). While still warm, peel the boiled potato and mash it thoroughly with a fork or potato masher. Let it cool slightly. In a bowl, combine the mashed potato, 1/2 cup flour, 1 Tbsp Parmesan cheese, a pinch of nutmeg (if using), and a little salt. Mix gently with a spatula or your hands until a soft dough forms. If the dough is too sticky, add a little more flour; if too dry, add a tiny bit of water until it’s smooth. Shape the dough into a log, about 1.5 cm thick, and cut into pieces. You can press each piece with a fork to create ridges or shape them as desired. Place the shaped gnocchi on a tray dusted with flour and let them rest in the refrigerator for 30 minutes.
Step 2
Boil the gnocchi: Bring a large pot of water to a boil with some salt and a drizzle of olive oil (or cooking oil). Once boiling, carefully add the prepared gnocchi. They are cooked when they float to the surface. Remove them with a slotted spoon and rinse them under cold water, or set them aside for immediate use. Reserve some of the gnocchi cooking water (pasta water).
Step 3
Prepare vegetables and chicken: Wash the spinach and chop it into bite-sized pieces. Halve the cherry tomatoes. Seed the chili pepper and mince it. Cut the chicken into bite-sized pieces and season with salt and pepper.
Step 4
Sauté chicken and vegetables: Heat a pan with olive oil over medium-low heat. Sauté the minced garlic until fragrant. Add the minced chili pepper and the seasoned chicken, and sauté until the chicken is browned on the outside.
Step 5
Finish the sauce and add gnocchi: Once the chicken is almost cooked, add sliced mushrooms (or other mushrooms of your choice) and the halved cherry tomatoes to the pan and sauté briefly. Pour in 1/4 cup heavy cream, 1/3 cup milk, and 1/4 cup of the reserved gnocchi cooking water. Stir well to create the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in 1 Tbsp of grated Parmesan cheese until melted. Season with salt and pepper to taste. Finally, add the boiled gnocchi to the sauce and gently toss to coat them evenly. Your delicious Mushroom Cream Potato Gnocchi is ready to serve! Garnish with parsley flakes if desired.
