Recipes from Chef Kaloyan Kolev

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Homemade Gnocchi with Mushrooms and Pecorino

Hello!

Today I’ll show you a recipe for all mushroom and potato lovers: fresh pasta made mainly from potatoes. Translated from Italian, the word gnocchi means “lump.” Gnocchi are the easiest pasta to make at home. The dough is simple, and you don’t need to roll out thin sheets. No special tools are required for this recipe. It’s the perfect introduction to homemade Italian cooking. Their fluffy texture and soft, delicate flavor make them ideal for rich sauces.

Meat-based sauces are a fantastic combination, but butter- and cream-based sauces also work very well.

In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (primi piatti), instead of pasta. They are followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions are usually smaller.

So, let’s begin with the recipe.

Ingredients:

For the gnocchi:

• 0.350 kg boiled, peeled potatoes

• 0.06 kg white flour (type 500)

• 0.03 kg pecorino

• 0.04 kg egg yolks (2 pcs)

• 0.003 kg salt

• 0.001 kg freshly ground black pepper

For the sauce:

• 0.05 kg butter

• 0.2 kg king oyster mushrooms

• 0.15 kg oyster mushrooms

• 0.12 kg white wine

• 0.2 kg cream

• 0.001 kg freshly ground black pepper

• 0.003 kg salt

For garnish:

• 0.01 kg fresh parsley

• 0.02 kg grated pecorino

For shaping the gnocchi:

• 0.05 kg white flour (type 500)

  
  

Procedure:

1. Boil the potatoes in salted water, peel them, and press them into a purée. Be careful not to over-mix to avoid activating the starch.

2. While the potatoes cool, start the sauce. Cut the oyster mushrooms into small cubes and slice the king oyster mushrooms very thinly. Heat the butter over medium heat and start by sautéing the oyster mushrooms. After 3 minutes, add the king oyster mushrooms and sauté until golden.

3. Add the black pepper, then deglaze with white wine. Reduce until the alcohol aroma disappears. Add the cream, lower the heat, and continue with the gnocchi preparation.

4. In a bowl, add all gnocchi ingredients to the potatoes and gently mix by hand until a soft dough forms.

5. Dust the work surface with flour. Cut the dough into 4 pieces and roll each one back and forth to form a rope. Add enough flour so it doesn’t stick. Cut into small 2 cm pieces. You can stop here and cook them, or shape them traditionally by pressing each piece against a fork to create ridges.

6. At this point, the sauce should be ready. Add the salt and taste it.

7. Bring salted water to a boil and drop in the gnocchi. They will cook in 2–3 minutes. Once they float to the surface, remove them and add them to the sauce. Heat gently; it will take no more than a minute and a few tosses of the pan.

8. Garnish with freshly chopped parsley and grated pecorino.

Enjoy your meal!