Herbed Gnocchi with Mushrooms

Directions

1. For the Gnocchi: Preheat oven to 375º F
2. Wash potatoes, prick several times all over with a fork, place on baking sheet and bake for 1-1/2 hours
3. When cooked, remove from oven and cut in half lengthwise and let cool slightly
4. When potatoes are still warm, using a box grater, grate them into a bowl (but not the skin)
5. Add the egg, salt and Italian herbs
6. Mix to just combine
7. Sprinkle 1/2 the flour onto your counter (save a bit of flour for rolling later)
8. Place the potato mixture onto the flour
9. Flatten slightly with your hand, add flour on top (small amounts at a time) and incorporate into mixture
10. Keep adding flour to the potatoes to form a dough (pressing down and folding several times)
11. Once dough is formed, shape it into a ball
12. Divide ball into 3
13. Roll each section into a 3/4 inch rope (use some of the leftover flour to prevent sticking)
14. Using a pastry scraper (or knife) cut each rope into 1 inch pieces, and set on a floured baking sheet until ready to cook
15. For the Mushrooms: Clean and slice mushrooms
16. In a frying pan heat 1 tbsp. olive oil over medium heat
17. Add the mushrooms and cook for 2 minutes
18. Add garlic, 2 stalks of rosemary, and cook for 5 minutes
19. Season with salt and pepper and set aside till ready to use
20. To cook the Gnocchi: Bring a pot of water to a boil
21. Add gnocchi pieces gently to the boiling water and cook for approximately 2 minutes, stirring gently (they should float to the top)
22. Using a slotted spoon, remove gnocchi from water and place in an oiled bowl
23. In a non-stick frying pan, heat 1 tbsp. of olive oil over medium heat
24. Add gnocchi, and brown on all sides
25. Add 1 tbsp. of rosemary leaves and butter
26. Add the cooked mushrooms
27. Cook for approximately 1 more minute (to heat the mushrooms)
28. Place into serving bowl
29. Add some freshly grated black pepper
30. Garnish with freshly grated cheese
31. ENJOY!!