Mashed Potato Gnocchi with Mushroom Sauce

📝 Ingredients

• 600 g leftover mashed potato (or boiled potatoes, mashed)
• 200 g plain flour (170 g for the dough, 30 g for the work surface)
• 1 egg yolk
• 1 pinch of nutmeg
• 300 g button mushrooms
• 300 g turkey lardons (2 packs of 150 g each)
• 1 brown onion (about 100 g)
• 200 ml light single cream 12%
• 2 tbsp sunflower oil (1 for the sauce, 1 for the gnocchi)
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large mixing bowl
• Large saucepan
• Slotted spoon
• 2 frying pans (one of them non-stick)
• Fork
• Cutting board and knife

📖 Steps

1. Leave the mash at room temperature for 10 min, then mash it with a fork to get rid of any lumps. If it's very soft (lots of milk), dry it out in a pan over a low heat for 3 to 4 min, stirring, then leave it to cool slightly.
2. In the mixing bowl, combine the mash, egg yolk, nutmeg and a pinch of salt. Add 170 g of the flour in 3 batches, kneading with your fingertips, just until you have a soft dough that no longer sticks to your hands. Overworked, it would make rubbery gnocchi.
3. Dust the work surface with the rest of the flour. Divide the dough into 4, roll each piece into a rope 2 cm in diameter, then cut it into 2 cm pieces. Place them on a floured plate without them touching.
4. Make the sauce: thinly slice the onion and slice the mushrooms. In one frying pan, heat 1 tbsp oil over a medium-high heat and fry the lardons for 3 min, then add the onion and mushrooms and cook for 6 to 8 min, until their liquid has evaporated and they're turning golden.
5. Turn the heat down to low, pour in the light cream, season with pepper (go easy on the salt, the lardons are already salty) and simmer gently for 3 min, until the sauce coats the spoon. Turn off the heat and cover.
6. Bring a large pan of salted water to the boil. Drop in the gnocchi in 2 or 3 batches so as not to overcrowd the water. They're cooked as soon as they rise to the surface, after 1 to 2 min: lift them out immediately with a slotted spoon and drain on a plate.
7. Heat the last tbsp of oil in the non-stick frying pan over a medium-high heat and brown the drained gnocchi for 3 to 4 min, turning them, until lightly crisp. Do this in 2 batches if your pan is small.
8. Reheat the sauce for 1 min over a low heat, add the golden gnocchi and stir gently to coat them well. Scatter with chopped parsley and serve immediately.