Indian-Style Gnocchi

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5/30/2013 7:00:00 PM

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Recipe summary

Take the traditional Italian dish and transform it into Indian-influenced cuisine, featuring Yukon Gold potato gnocchi and a mixture of delicious mushrooms.

Preparation time: 30 minutes
Cooking time: 60 minutes
Yield: 4 (large servings), or 6 (small servings)

Ingredients

Gnocchi, Indian-Style

3 large Yukon Gold potatoes, peeled and cut in half
1 egg, lightly whisked
1 teaspoon smoked paprika
1 tablespoon garam masala
1 tablespoon dried fenugreek leaves
1 pinch salt
1 pinch pepper
1/2 cup grated Parmesan cheese
1 1/2 to 2 cups all-purpose flour

Mushrooms & Assembly

3 tablespoons butter
1 onion, chopped
1 tablespoon garam masala
3 cups thinly sliced mushrooms (use a mix including shiitake, oyster or cremini)
1 pinch salt
1 pinch pepper
1/2 cup white wine
1 1/2 cups whipping cream
1 large handful of arugula, for garnish
parmigiano cheese, for garnish

Directions

Gnocchi, Indian-Style

Put the whole potatoes into a large pot and cover with water. Bring to a boil and cook until they are tender when pierced with a fork. Let cool slightly, remove the skins and put through a food mill or ricer, directly onto a floured work surface. Add egg, parmesan, spices and salt and gently begin to knead, adding flour as you go. You may not need all the flour, so add it in increments. Continue to knead until a loose dough forms, taking care not to overwork it as it will become tough. Cut the dough into 3 or 4 big pieces and then roll each piece into a long rope, about a half inch in diameter. Cut each rope into one-inch pieces and gently roll along the tines on the back of a fork to create a ribbed appearance. Cover with a cloth until ready to cook.

Mushrooms & Assembly

Melt butter in a large skillet over medium-high heat. When it begins to foam, add the onion and saute it until it has softened, about 3 minutes. Add garam masala and stir. Add mushrooms and continue to saute until golden brown, 6 to 8 minutes. Pour in the wine and stir and cook until it has reduced slightly. Pour in the cream, stir well and season with salt. Allow to reduce for 5-6 minutes until the cream has thickened and coats the back of a soon. Stir in arugula and let it wilt. Keep warm until ready to serve.
Bring a large pot of water to a boil and add the gnocchi. Avoid crowding by cooking them in batches. When they float to the surface, remove with a slotted spoon and drain them. Spoon gnocchi into shallow bowls and ladle some sauce over. Garnish with shavings of parmesan cheese and freshly ground pepper.