Homemade Potato Gnocchi | Truffle Mushroom Cream Sauce 

I normally prepare a huge batch when I make gnocchi at home because I have three boys who love to eat. This batch made in this video did not last a day with my family. This is the same approach as I do it in the restaurant, preparing for a bigger number of people, as opposed to how you cook for one or two people.
If cooking for one to two people, just throw the gnocchi straight into a pan to sear immediately after blanching, no need to set aside to cool.
The cream is optional, and can be substituted with the pasta water (the water that the gnocchi was boiled in). You'll just need to add more butter and more cheese.
Ingredients:
GNOCCHI
1 kg Russet potatoes (measure when boiled, peeled, and grated)
2 C All-purpose flour
1/2 C Ricotta
2 Large eggs
Salt
SAUTEED MUSHROOM MEDLEY
Olive oil
King oyster
Brown oyster
Snow White oyster
Shiitake
Cremini
Shimeji
Salt & pepper
Shallots
Garlic
Butter
Thyme
Oregano
Italian parsley
TRUFFLED CREAM SAUCE
Olive oil
Butter
Homemade potato gnocchi
Heavy cream
Reggiano Parmigiano
Salt & pepper
Thyme
Oregano
Italian parsley
Truffle paste - Truffle Hunter black truffle paste
Tools and equipments used:
1. Stainless steel dough scraper: Lamson stainless steel dough scraper with riveted walnut handle
2. Flexible dough scraper: Matfer Bourgeat nylon dough scraper
3. Zester: Microplane stainless steel zester
4. Frying pan: Calphalon stainless steel frying pan
5. Frying pan: carbon steel frying pan
6. Cutting board: restaurant-thick green plastic cutting board
7. Sheet tray: aluminum commercial half sheet tray
Mushrooms sourced from our local mushroom guy
Marx Mushrooms in St. Thomas, ON
/ marxmushrooms1
marx-mushrooms.myshopify.com/
Music: A Million Signs by Vividry
Epidemic Sound www.epidemicsound.com/referra...
Thanks to my wife for filming and editing. :)
My Instagram: / jeramiego

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