Submitted by Malky Neustein
Making gnocchi brings me right back to Bobby’s kitchen. The simplicity of the ingredients gets transformed to a sophisticated dish.
Enjoy the extra twist of having it in two colors with a mushroom and garlic sauce.
Cook two unpeeled potatoes in water until you can put a fork through. Take out of the water, put into a plate in the fridge and let cool.
With a blunt knife, gently peel the potatoes and put them through a potato ricer.
Place potatoes on the counter. Gently make a hole in the center and place the two eggs there. Mix the eggs. Put about 1 cup flour on the potatoes and a dash of salt. By hand, fold together ingredients to form a dough. Slowly add about another half a cup flour as you knead the dough until it’s not sticky.
Heat olive oil in a frying pan. Cut garlic cloves into slices. Let it fry until its golden brown. Remove the garlic.
Peel and cut the mushrooms into slices. Add into the oil. Let it heat up for about 10-15 minutes. Remove the mushrooms.
Put up a pot of water to boil with some salt in it.
Divide the dough in half. To one half add about 2 tsp. tomato paste. That part might also need a little more flour as the paste adds moisture.
Put flour on a flat surface. Roll out your dough while adding flour on it and under it.
Cut strips about 1 inch long. Cut pieces about 1/2 inch wide to form little pillows of dough. Keep adding flour as needed making sure that the gnocchi doesn’t stick to each other.
Drop the gnocchi into the boiling water. When it floats to the top, remove from the pot with a slotted spoon. Repeat with the tomato gnocchi.
Put the gnocchi into the frying pan with the olive oil with salt and pepper to taste for about 5 min, turning it over midway. Then combine it with the mushrooms. Optional: add in the fried garlic slices.