The dish with the gnocchi // Potato gnocchi with mushrooms and confit lemon

Potatoes are a staple in every household. Gnocchi doesn't require too much time to make and are absolutely banging. Add whatever flavours you want and voila. This recipe is clean and simple finished with a lemony butter sauce.

Pasta always has and will always be a huge part of my life. There is something extremely satisfying making your own or making a pasta dish for those who you care about. This dish is easy and super hearty. Serve with a shot of limoncello and you're in business.

"Perfect for every meal"

Ingredients

For Potato Gnocchi:

• 900g Russet potatoes

• 1 1/2 cups all-purpose flour

• 1 large egg

• Salt, to taste

For Mushrooms:

• Squirt olive oil

• 225g mushrooms (such as cremini or button), sliced

• Salt and pepper, to taste

For Lemon and Butter Sauce:

• 1/2 cup unsalted butter

• 2 tablespoons lemon juice

• Zest of 1 lemon

• Salt and pepper, to taste

Method

1. Potato Gnocchi:

• Preheat the oven to 200°C.

• Pierce the potatoes with a fork, salt, place them on a baking sheet, and bake for about 45-50 minutes or until tender.

• Once the potatoes are cool enough to handle, cut in half length ways and mash them using a potato ricer or masher. Avoid using a food processor, as it can make the gnocchi tough.

• On a clean kitchen bench, combine the mashed potatoes, egg, and a good pinch of salt. Gradually add the flour, and mix until a dough forms. (Make sure you let the potato cool slightly first to stop scrambling your eggs).

• Divide the dough into smaller portions, and on a floured surface, roll each portion into a long rope, about 1.5cm thick (they'll expand).

• Cut the ropes into small 1-inch (2.5 cm) pieces, and using a fork or gnocchi board, create ridges on each piece.

• Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, indicating they are cooked. Remove with a slotted spoon and set aside on a plate without layering them.

2. Mushrooms:

• In a separate pan, sauté the sliced mushrooms with a little olive oil until they are tender. Season with salt and pepper to taste.

3. Lemon and Butter Sauce:

• In a large skillet, melt the butter over medium heat until it starts to foam. Add the lemon juice and zest, stirring gently to combine. Season with salt and pepper to taste.

4. Whilst the sauce is emulsifying, heat up a separate pan with clarified butter and olive oil. Once hot, add the gnocchi and fry quickly on either side to caramelise the outside.

5. Final Assembly:

• Add the cooked gnocchi to the lemon and butter sauce, tossing gently to coat the gnocchi evenly.

• Fold in the mushrooms, making sure they are distributed throughout the dish.

• Serve the dish immediately, garnished with lambs lettuce and finely chopped confit lemon.

Enjoy your delicious and flavourful potato gnocchi with confit lemon, mushrooms, and lemon butter sauce!

Buon appétito!

Ciao

The Flaky Boy