"Meatless Monday" Recipe - Basil Gnocchi With Mushroom Ragu

Thank you to Angie R. for passing this week's "Meatless Monday" Recipe along to me to share, Basil Gnocchi With Mushroom Ragu. Enjoy!




Basil Gnocchi With Mushroom Ragu


INGREDIENTS
2 large russet potatoes, baked, skins removed
3 egg yolks
1/2 teaspoon  salt plus additional to taste
1/2 cup  fresh basil, cut into thin strips
1 1/4 cups  flour plus more for dusting
2 tablespoons  olive oil
1 yellow onion, diced
2 cups  cremini mushrooms, thinly sliced
1/4 cup  freshly grated Parmesan


DIRECTIONS
1. Heat a large pot of salted water over high heat. In a large bowl, mash the potatoes until there are no lumps. Fold in the egg yolks and 1/2 teaspoon of the salt and 1/4 cup of the basil. Sift in 1 cup of the flour; knead gently until dough forms. Add remaining flour; knead until dough is soft, not sticky. (Don't overwork dough.) Form into a disk.
2. Transfer dough to a floured work surface and divide into 6 equal pieces. Roll pieces lengthwise until they are 3/4 inch in diameter. Sprinkle with flour and cut crosswise into 1/2-inch pieces. Spread gnocchi on a floured baking sheet and let sit 5 minutes.
3. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the onion and saute until soft, 5 minutes. Add the mushrooms and cook 10 minutes.
4. Meanwhile, add gnocchi to boiling water. Cook 3 to 4 minutes, until all the dumplings rise to the surface. Using a slotted spoon (to allow all excess water to drain off), transfer to a bowl and toss with remaining olive oil and salt to taste. Divide among four plates and top with mushroom ragu. Garnish with the remaining basil and Parmesan.