Wash potatoes, prick several times all over with a fork, place on baking sheet and bake for 1-½ hours.
When cooked, remove from oven and cut in half lengthwise and let cool slightly.
When potatoes are still warm, using a box grater, grate them into a bowl (but not the skin).
Add the egg, salt and Italian herbs.
Mix to just combine.
Sprinkle most of the flour into the mixture. You may not need to use it all.
Incorporate with your hands, addding more flour until the dough is not sticking to your hands. Dough should remain light and airy. Do not overwork it.
Once dough is formed, shape it into a ball.
Divide ball into 3.
Roll each section into a ¾ of an inch rope.
Using a pastry scraper (or knife) cut each rope into 1 inch pieces, and set on a lined baking sheet until ready to cook.
To cook the Gnocchi:
Bring a pot of water to a boil.
Add gnocchi pieces gently to the boiling water and cook for approximately 2 minutes, stirring gently (they should float to the top).
Cook for approximately 1 more minute (to heat the mushrooms).
Using a slotted spoon, remove gnocchi from water and place in an oiled bowl.
To make the Mushrooms:
Clean and slice mushrooms.
In a frying pan heat 1 tbsp. olive oil over medium heat.
Add the mushrooms and cook for 2 minutes.
Add garlic, 2 stalks of rosemary, and cook for 5 minutes.
Season with salt and pepper and set aside till ready to use.
Combining The Two Elements Together:
In the same frying pan heat 1 tbsp. of olive oil over medium heat.
Add gnocchi, and brown on all sides.
Add 1 tbsp. of rosemary leaves and butter.
Add the cooked mushrooms.
Place into serving bowl.
Add some freshly grated black pepper.
Garnish with freshly grated cheese.
If you choose to BOIL the potatoes, be sure to drain them well.Potatoes are grated/riced with NO skin.You can substitute dried Italian seasoning for fresh herbs in the potato mixture. Adjust the amount to 1 teaspoon of dried.
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