Nhoque cremoso de cogumelos com parmesão e sálvia

Ingredientes

• 2 lbs russet potatoes, scrubbed
• 4 egg yolks
• kosher salt
• 2 cups all-purpose flour
• 1 cup grated parmesan cheese
• 5 tbsp butter
• 1 lb shiitake mushrooms
• 1 1/2 cup heavy cream
• 2 large sprigs fresh sage
• 1/2 cup grated parmesan cheese
• freshly cracked black pepper

Modo de preparo

1. 1

   Gnocchi

2. 2

   Preheat the oven to 350F. Use a fork to prick each potato multiple times on every side. Place the potatoes on a sheet pan. Bake for 1 hour and 15 minutes until tender.

3. 3

   Remove the potatoes from the oven and let cool. Peel the skins off the potatoes. Use a food mill to process the potatoes into a bowl. You want to be left with 1 ½ pounds of milled potato.

4. 4

   Make a “well” in the center of the potatoes. Add the egg yolks and a generous pinch of salt. Use a fork to whisk the yolks and simultaneously pull the potatoes into the center. Continue to mix until well combined.

5. 5

   d=”instruction-step-5″>4. Add the flour and parmesan cheese. Use a wooden spoon to incorporate them into the potato mixture. Do not overmix. A dough will form. Use your hands to press the dough into a ball.

6. 6

   d=”instruction-step-6″>5. Cut the dough ball into 4 pieces. Roll each piece out into a rope. Use a knife to cut the rope into small, bite-size pieces (about 1” thick). Place the gnocchi on a floured plate or sheet pan. Let dry for 10 minutes.

7. 7

   “instruction-step-7″>6. Meanwhile, bring a large pot of water to a boil. Add a generous spoonful of salt. Working in batches, cook the gnocchi in the water for about 3 minutes, or until they float to the top (do not overcrowd the pot).

8. 8

   “instruction-step-8″>7. Use a slotted spoon or strainer to drain the gnocchi and transfer them to a plate. Continue to cook all of the gnocchi while you make the mushroom sauce. Mushroom Sauce

9. 9

   “instruction-step-9″>1. Heat a large sauté pan over medium heat. Add the butter and let melt.

10. 10

    instruction-step-10″>2. Add the mushrooms to the pan. Let sauté until browned and tender. Season with a pinch of salt.

11. 11

    nstruction-step-11″>3. Add the heavy cream and fresh sage. Let the cream come to a bubble. Simmer the cream for just a minute or two until slightly reduced. Stir in the parmesan cheese and a few generous cracks of black pepper.

12. 12

    nstruction-step-12″>4. Let the sauce cook for another minute or so. Add the gnocchi, along with any of the water that pooled onto the plate, into the pan.

13. 13

    nstruction-step-13″>5. Gently stir and coat the gnocchi with the sauce. Cook until the sauce has thickened and sticks to the gnocchi. Turn off the heat.

14. 14

    nstruction-step-14″>6. Season with more salt or black pepper to taste if needed. Remove the sage sprigs and serve immediately.