Potato Gnocchi

In large saucepan of boiling water, cover and cook potatoes for about 30 minutes or until tender.

Drain and let cool for about 10 minutes or until easy to handle.

Peel and place in large bowl. Refrigerate until cold, about 30 minutes.

Through medium disc of food mill or ricer, press potatoes into bowl to make 8 cups (2 L) unpacked.

Mix in egg yolk and 1 teaspoon (5 mL) of the salt.

With wooden spoon, stir in 2 cups (500 mL) of the flour.

Turn out onto work surface. Knead to form soft, slightly sticky spongy dough. Divide into 8 pieces.

Roll each piece into 20-inch (50 cm) rope about 3/4-inch (2 cm) thick.

Cut rope into
1/2-inch (1 cm) lengths to make about 30 pieces.

On surface, toss with 1/4 cup (50 mL) more flour. Repeat with remaining dough.

Dip fork into flour.

Hold fork with tines facing down and with finger tips of the other hand, lightly roll each piece down tines of fork, to create ridges.

Dust baking sheet with flour. Place gnocchi on sheet. Continue with remaining dough. (Make ahead: Freeze for about 2 hours or until firm. Using metal spatula, scrape into freezer bags and freeze for up to 2 weeks.)

Bring large pot of water to boil; add remaining salt.

Cook half of the gnocchi, stirring gently, for about 3 minutes or until tender and gnocchi float up to top. Remove with slotted spoon to warmed bowl. Repeat with remaining gnocchi.

Meanwhile, chop 4 of the sage leaves.

In large skillet, heat butter over medium heat; cook chopped and whole sage leaves and pepper for 1 minute or until fragrant.

Pour sauce over gnocchi; toss to coat.

Sprinkle with Parmesan.

Add 2 cups (500 mL) sliced oyster or sliced stemmed shiitake mushrooms to butter.

Cook for about 5 minutes or until softened.