Gnocchi with Mushroom Sauce

Method

  1. Peel and chop potatoes into chunks. Add 1 teaspoon of salt to a pot of boiling water and cook potatoes until soft. Drain and let cool. 
  2. Place baby spinach into a heatproof bowl and pour 1 litre of boiling water over the spinach, let stand for a few minutes then drain into a sieve. Let spinach cool then squeeze as much water as you can from the leaves. Finely chop and place into a large mixing bowl. 
  3. Using a potato ricer or masher, mash potatoes until no lumps remain and potatoes are very smooth. Place into the mixing bowl with the chopped spinach, add 1 teaspoon of salt. 
  4. Using a spatula, work the spinach into the potato until evenly combined. You should end up with a smooth, pale green mash. 
  5. Add flour ½ cup at a time, using the spatula to work through the potato. You should end up with a soft dough that is no longer sticky. Add a little extra flour if needed. 
  6. Turn dough onto a lightly floured surface and knead until smooth and silky in texture. Shape dough into a round ball, then divide into 6 evenly-sized round balls.
  7. Roll one of the portions out into a 2cm diameter log. Cut into 2cm pieces and roll out and use a fork to flatten gnocchi slightly and create ridges. Set them aside on a lightly floured tray. Repeat with the remaining dough.
  8. Place a large pot of water over the stove and bring to the boil, adding 2 teaspoons of salt. 
  9. To make the sauce add butter to a medium-sized frying pan and melt over medium heat. Add garlic, mushrooms and rosemary leaves and cook until butter and mushrooms have browned. 
  10. Cook gnocchi in batches in the boiling water for 3 minutes, or until it has risen to the surface. 
  11. Strain gnocchi and place it into the pan with mushroom sauce, along with the parmesan cheese. Coat the gnocchi gently with the buttery fried mushrooms.
  12. Serve with grated parmesan, basil and a fried sprig of rosemary to garnish.