This recipe is adapted from something we saw in Saveur Magazine a few years ago. It walks you through making the gnocchi from scratch (of course, it’s Saveur!) but you can probably find pre-made gnocchi at the store if you’re not feeling so adventurous.
Serves 4 to 6
6-8 oz. oyster, shiitake, or other mushrooms
1 lb. russet potatoes, unpeeled
Kosher salt, to taste
4 oz. basil
1 1/4 cups semolina flour or all purpose flour, sifted plus more
2 eggs, beaten
Freshly ground pepper, to taste
4 tbsp. olive oil
8 tbsp. butter
2 to 3 tbsp. canola oil
2 to 4 cloves garlic, finely chopped
4 to 6 tbsp. finely grated Parmesan or crumbled Friesago cheese
Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low; simmer until potatoes are tender, about 25 minutes. Drain; let cool. Peel potatoes; pass through medium plate of a food mill into a bowl.
Finely chop basil, then stir together with potatoes and semolina and form a well in center. Add eggs and salt and, using a fork, beat eggs into potato mixture. Transfer dough to a work surface dusted with semolina; knead to combine. Divide the dough into 6 portions. Roll each portion into a 1/2″-thick rope. Cut ropes into 1/2″-wide pieces; transfer to semolina-dusted sheet tray.
Working in 4 batches, add 2 tbsp. butter and 1 tbsp. oil to a 12″ skillet over medium-high heat. Add dough pieces and cook, flipping once, until golden brown, 3-4 minutes. Transfer to a baking sheet. Wipe out skillet and repeat with remaining butter, oil, and dough pieces.
Wash mushrooms as needed and trim off dirtiest spots, as well as stems. Pat dry. Heat canola or another heat-tolerant oil on high. When hot, add enough mushrooms to cover bottom of the pan. Sear each side of the mushroom caps, then set aside. Wipe out skillet and repeat with remaining canola oil for second batch of mushrooms if necessary.
Toss dumplings, mushrooms, and garlic in the skillet until hot. Serve sprinkled with Parmesan. You may have more dumplings than you need; if so, reserve for another recipe.
Recipe adapted from Saveur Magazine.