Gnocchi with mushrooms and pecorino
Hello !
Today I will present you a recipe for mushrooms and potato lovers - fresh pasta made mainly from potatoes. Translated from Italian, the word gnocchi means "lump". Gnocchi are the easiest type of pasta to make at home. The dough is easy to make and you don't need to roll out thin sheets! No sophisticated tools are needed to make this recipe. This is the perfect introductory course to home-cooked Italian food. The fluffy texture and soft, delicate taste make them ideal for rich sauces. In general, meat sauces are a fantastic combination, but butter and cream-based sauces also work well. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course instead of pasta. And they are followed by a course on meat and vegetables. When Italians eat gnocchi this way, the portions are usually smaller.
So, let's start with the recipe.
Ingredients:
For the gnocchi :
• 0,350 kg cooked peeled potatoes
• 0,06 kg AP flour
0,03 kg pecorino romano
• 0,04 kg egg yolks
• 0,003 kg salt
• 0,001 kg freshly grounded black pepper
For the sauce :
• 0,05 kg butter
• 0,2 kg brown button mushrooms
• 0,15 kg oyster mushrooms
• 0,12 kg good quality white wine
• 0,2 kg cream
• 0,001 kg freshly grounded black pepper
• 0,003 kg salt
For garnish:
• 0,01 kg fresh parsley
• 0,02 kg pecorino shredded
For shaping the gnocchi :
• 0,05 kg AP flour
Procedure ::
1. Boil the potatoes in salted water, then peel them and mash them with a press, being careful not to stir them to much not to activate the starch in them.
2. While the potatoes are cooling, start with the sauce, cutting the oyster mushrooms into small cubes and the button mushrooms into very thin slices. Heat the oil to a medium temperature and start with the oyster mushrooms. After 3 minutes, add the button mushrooms and saute until golden.
3. Add the black pepper and then deglaze with white wine, reduce until you feel the aroma of alcohol is gone. Then add the cream and reduce the heat to low and start cooking the gnocchi
4. In a bowl add all the ingredients for the gnocchi to the potatoes and mix gently with your hands until all the ingredients are incorporated and you get a soft dough.
5. We put flour on the worktop so that our dough does not stick. We cut it into 4 parts and start to shape it into a rope with movements back and forth, making sure that there is enough flour so that it does not stick. Once we get the desired shape of the rope, we start to cut small pieces of size 2 cm. If we wish, we can stop here and cook our gnocchi or take another step, placing each piece at an angle to the fork and press down, to give the original shape. Special boards are used for this part, but it can also be done with a fork.
6.В този момент сосът ни ще е вече готов, остава само да добавим солта и пробваме.Ako e сосът се е редуцирал малко повече от колкото трябва добавете малко вода от пастата.
7. Boil water in which we have added salt and add our pasta. It will take 2-3 minutes to be ready. When it starts to surface, take it out and put it in the sauce, heating it and be careful, because it will take no more than a minute and a few turns of the pan.
8. Garnish with freshly chopped parsley and pecorino.
Enjoy !
English 
Български