Today, I want to share a delicious recipe that's relatively simple to make and can be simplified even further. What is even better about this dish is that it is a vegetarian recipe that can easily be turned into a vegan version. Still, it's so good even meat lovers will enjoy it. So, let's get started!

Making the Gnocchi Dough

If you're feeling ambitious, you can make the gnocchi from scratch. This step is optional, so you can skip straight to the sauce and assembly if you prefer to use store-bought gnocchi. Yet, if you are like me and want to make everything from scratch, keep reading.

As a note, this dough recipe yields enough gnocchi for 8-10 servings. I usually divide the dough into four parts, use one, and freeze the other three for future use.

Instructions:

• Cook potatoes in a large pot of salted boiling water over medium-high heat until tender when pierced with a knife, about 40–45 minutes; drain.

‍

‍

• Peel the potatoes once they are cool enough to handle and pass them through a potato ricer into a large bowl.

‍

‍

• Let them cool completely.
• Sprinkle salt to taste, add an egg, and start stirring. When the egg is nicely incorporated, transfer the composition to a floured work surface and start kneading.
• Gently knead, adding as much flour as needed.

‍

‍

• You want the dough smooth but not elastic.

‍

‍

• Divide the dough into 4 pieces, then divide each piece into 2 smaller pieces. Roll each piece into a long rope about ½" thick.

‍

‍

• Cut into 2-3 cm pieces, dust with flour. Shape using a gnocchi grinder or a fork, if desired.

‍

‍

• Arrange in a single layer on a lightly floured-rimmed baking sheet.

Crafting the Chanterelle Mushroom Sauce

Now, before we dive into making the sauce, let's talk about chanterelle mushrooms. There are three ways you can use them in this recipe:

1. Fresh Chanterelle Mushrooms: If you have fresh chanterelles, you'll need to clean them thoroughly to remove any dirt. After cleaning, blanch them in boiling water for a few minutes. Then, drain and set them aside while you prepare the rest of the ingredients.
2. Frozen Chanterelle Mushrooms: If you're using frozen chanterelles, like I am today, they are very convenient as they require no prior preparation. You can use them directly in the recipe.
3. Dried Chanterelle Mushrooms: If you have dried chanterelles, you'll need to rehydrate them in warm water for about 10 minutes before using. After rehydration, drain the mushrooms, and they are ready to use.

Instructions:

• Heat butter and olive oil in a pan. Add dried chili flakes and cook for 30 seconds.

‍

‍

• Add the diced onion and sauté for 1-2 minutes. Add the chopped green garlic. Take the parsley stems, chop them, and add them to the pan.

‍

‍

• Cook over medium heat for 4-5 minutes, stirring occasionally. Season with salt and pepper.
• Add the chanterelle mushrooms and cook for about 5 minutes, adding a bit of water if the pan dries out.

‍

• Cube your cheese.

‍

‍

• Add it to the pan and stir until melted, about 2-3 minutes. Pour in the cream and mix well.

‍

‍

• Cover the pan with a lid and remove from heat.

Assembling the Dish

• Bring a pot of salted water to a boil. Add the gnocchi and cook over medium heat until they rise to the surface.

‍

‍

• Remove with a spider strainer and drain.
• In a separate pan, melt a tablespoon of butter over medium heat. Add another chopped green garlic and sauté for a minute. Add the drained gnocchi and sauté for 3-4 minutes, seasoning with salt and pepper.

‍

‍

• Transfer the gnocchi to the pan with the sauce. Mix well and cook for 1-2 minutes over low heat. Stir in chopped parsley and remove from heat.

‍

‍

• Serve with extra fresh parsley and, optionally, a drizzle of spicy oil.

‍

‍

Why These Ingredients Work So Well Together

And that is it. For those preferring vegan options, non-dairy products can be easily substituted without compromising taste.

Furthermore, for those busy weekdays, store-bought gnocchi can also save time while still delivering great flavor.

Now let me explain why this recipe makes so much sense and why you should not think twice about giving it a try.

So, this dish combines the comforting texture of potato gnocchi with the rich, earthy flavors of chanterelle mushrooms and creamy Alpine cheese. Nutrient wise, potatoes provide complex carbohydrates and are rich in vitamins and minerals.

On the other hand, Chanterelle mushrooms are a good source of protein, fibers, vitamins, and antioxidants. And last but not least, cheese and cream add a delicious richness while providing protein and calcium.

FAQs About Gnocchi

And before we depart our ways, here are some common questions about gnocchi:

Q: Are gnocchi gluten-free?

A: Gnocchi are typically made with wheat flour, so they are not gluten-free unless made with gluten-free flour.

Q: Are gnocchi healthy?

A: Gnocchi can be part of a healthy diet when consumed in moderation. They are rich in carbohydrates and can be complemented with nutrient-dense sauces.

Q: Can gnocchi be frozen?

A: Yes, gnocchi can be frozen. After shaping, place them on a baking sheet to freeze individually, then transfer to a freezer bag.

Q: Can gnocchi go bad?

A: Yes, gnocchi can spoil. Store-bought gnocchi should be kept in their original packaging and consumed before the expiration date. Homemade gnocchi should be stored in the fridge for up to 2 days or frozen for longer storage.

Q: Who invented gnocchi?

A: Gnocchi are believed to have been introduced by the Romans, but the potato gnocchi we know today became popular in Italy after potatoes were introduced from the Americas.

Conclusion

I hope you'll try this dish and share your results with us. The blend of flavors and textures in this recipe is sure to delight everyone at your table. Enjoy making and savoring this fantastic dish!

‍