Israeli Gnocchi with Mushrooms and Chestnuts
A comforting and flavorful dish featuring homemade potato gnocchi tossed with sautéed mushrooms, savory chestnuts, and a creamy sauce, reflecting the diverse culinary influences in Israel.
🧂 Ingredients
- 2 lbs Baking potatoes
- 2 large Egg yolks
- 1.5 cups All-purpose flour(plus more for dusting)
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 2 medium Shallots(peeled and chopped)
- 1 pound Brown mushrooms(sliced)
- 4 cloves Garlic(minced)
- 0.5 teaspoon Herbes de Provence
- 1/4 cup All-purpose flour(for thickening sauce)
- 1/4 cup Dry red wine
- 1 cup Chicken stock
- 5 oz Roasted chestnuts(sliced)
- 0.5 cup Non-dairy milk(soy, oat, or almond, plus more to thin if needed)
- to taste Freshly ground black pepper
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Place unpeeled potatoes on a baking sheet and bake for about 1 hour, or until completely soft. Let cool slightly, then peel and mash until smooth. If time permits, refrigerate the mashed potatoes overnight for a drier texture.
- 2
Add egg yolks, salt, and 1.5 cups of flour to the mashed potatoes. Mix with a spoon until a soft, pliable dough forms, then use your hands. Add more flour as needed, but do not overmix. The dough should be soft.
- 3
Dust a work surface and your hands with flour. Divide the dough into four pieces. Roll each piece into a long rope about 2cm in diameter. Cut the ropes into 1cm pieces. Gently press each piece with your fingertip or a fork to create an indentation. Place the gnocchi on a baking sheet lined with parchment paper.
- 4
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
- 5
In a large skillet, heat olive oil over medium heat. Add shallots and sauté until softened, about 3 minutes. Add mushrooms and cook until nicely browned and their liquid has evaporated. Add minced garlic, salt, pepper, and Herbes de Provence, and cook until fragrant (about 1 minute).
- 6
Stir in 1/4 cup flour and cook for 1 minute, coating the mushroom mixture. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Add chicken stock and sliced chestnuts. Cook for 5 minutes, stirring occasionally.
- 7
Remove the skillet from heat. Stir in the non-dairy milk. Add the cooked gnocchi to the sauce and toss gently to coat. If the sauce is too thick, add a little more non-dairy milk. Season with salt and pepper to taste. Serve immediately.
💡 Pro Tips
- ✓Using riced or very finely mashed potatoes will yield lighter gnocchi.
- ✓Don't overwork the dough, as this can make the gnocchi tough.
- ✓If freezing gnocchi, place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.
🔄 Variations
- Add a sprinkle of Parmesan cheese or nutritional yeast for a cheesy flavor.
- Incorporate other vegetables like spinach or peas.
- For a richer sauce, use heavy cream instead of non-dairy milk.