Gnocchi with two sauces
4 servings
70 minutes
Gnocchi with two sauces are delicate Italian potato dumplings that embody the comfort and flavor of traditional cuisine. Their origin traces back to the northern regions of Italy, where potato pasta became a popular alternative to classic flour. Gnocchi have an airy texture and a soft, slightly creamy taste that pairs perfectly with two contrasting sauces. The creamy sauce offers richness, tenderness from mushrooms, and a hint of thyme, while the tomato sauce brings freshness, sweet-sour notes, and the aroma of herbs. This dish is served as a main or side dish, enjoying its harmony of flavors. It pairs wonderfully with a glass of white wine and fresh herbs, adding a romantic touch to any dinner.
1
Boil the potatoes in their skins until soft, peel them while still hot, grate on the finest grater, and mix with flour and salt to knead a slightly sticky dough.
- Potato: 500 g
- Wheat flour: 150 g
- Salt: pinch
2
We cut the dough into portions, roll them into sausages, and divide the latter into gnocchi.
3
Boil the gnocchi in a large amount of salted boiling water until they float.
4
For the creamy sauce, sauté the onion in melted butter until translucent, add garlic and thyme, and after 30 seconds, add the chopped mushrooms. Once the moisture from the mushrooms evaporates, season them, pour in a ladle of water from the gnocchi, and add sour cream. When the sauce thickens, add parsley and the gnocchi. Mix well.
- Onion: 120 g
- Garlic: 4 cloves
- Thyme: 1 teaspoon
- Mushrooms: 300 g
- Butter: 30 g
- Sour cream: 2.5 tablespoons
- Parsley: to taste
5
To make the tomato sauce, sauté onion in olive oil, add garlic and thyme, then mushrooms. After the moisture evaporates, add a large tomato (can be in its own juice). Mash the tomato with a spoon, pour in some water from the gnocchi to the sauce, wait for it to thicken, add herbs and then add the boiled gnocchi.
- Onion: 120 g
- Garlic: 4 cloves
- Thyme: 1 teaspoon
- Mushrooms: 300 g
- Tomatoes: 1 piece
- Olive oil: 15 ml
- Parsley: to taste
