Ingredients
Gnocchi
Creamy Sauce
MASTERS CLASS ONLY: Tuscan White Bean Salad
|
![]() |
- Bring a large pot of water to boil.
- Add water and potato flakes into a bowl. Make a well with the instant potatoes. Then add egg, pumpkin, flour and minced sage. Knead until you form a soft dough. May need to keep adding flour to the dough the more you knead.
- On a floured surface, roll a portion of the dough into a 1/2-inch-thick rope. Cut crosswise in ¾-inch pieces. Press and roll each piece on a gnocchi board or fork. Cook gnocchi in batches in boiling water until they float to the top. Remove with slotted spoon. Don’t forget to save the pasta water!
- In a large skillet melt butter over medium heat. Add sage and garlic, cook until fragrant. Sit in flour until smooth, then gradually whisk in cream, salt and pasta water. Bring to a boil, stirring constantly and cook until thickened. Add gnocchi, toss to coat. Serve with parmesan cheese on top.
- In a skillet add the reserved oil from the sun-dried tomato. Once the oil is shimmering add the onion, mushroom, and sun-dried tomato. Sauté until onion is translucent and mushrooms are browned.
- In a large bowl, whisk together the olive oil, lemon, salt and pepper. Then add the beans, green onion, tomato, parsley and the mushroom mixture.