Recipe: Italian Potato Dumplings with Mushroom Sauce (Gnocchi)

POTATO DUMPLINGS WITH MUSHROOM SAUCE

FOR THE DUMPLINGS:
3 pounds russet potatoes
3 cups all-purpose flour, plus more as needed
FOR THE MUSHROOM SAUCE:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, minced
2 ounces dried porcini (or other variety) mushrooms, soaked in warm water, drained and chopped
1 tablespoon tomato paste, diluted in 2 tablespoons water
1/4 cup red wine, optional
1/4 cup broth, plus more as needed
Grated Parmigiano-Reggiano cheese (optional, for serving)

TO PREPARE THE DUMPLINGS:
Preheat the oven to 425 degrees F.

Use a fork to lightly pierce each potato several times. Bake until soft, about 40 to 60 minutes. Cut each potato in half and scoop out the flesh. Discard the skins.

In a large bowl, combine the potato flesh and just enough flour to form a smooth dough that is not sticky. You may not need all of the flour, depending on how starchy the potatoes are.

Form the dough into thin cylinders, then cut them with a knife into pieces about 1-inch long. Using your thumb, press each piece of dough against a floured fork, then let the piece fall onto the work surface. When all the pieces have been made, cover them with a cloth and let them rest.

WHILE THE DUMPLINGS REST, MAKE THE SAUCE:
Warm oil in a medium saucepan over medium heat. Add onion and mushrooms and saute until the onions are golden.

Add tomato paste mixture and red wine, if using. Add broth, reduce the heat to low, and cook slowly, stirring now and again, adding a little more broth if the mixture dries out.

TO COOK THE DUMPLINGS:
While the sauce cooks, bring a large saucepan of salted water to a boil. Add the potato dumplings and cook just until they float. Use a slotted spoon to transfer them to a deep serving dish, alternating them with layers of the sauce. If desired, sprinkle with cheese.

Makes 4 to 6 servings
Source: La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine