Hooray! I managed to make homemade gnocchi (with just one phone call to my mom). And it’s good. I could definitely serve this Homemade Gnocchi with Pancetta, Mushrooms, and Sage to a special guest (like my mom).
My first batch (sans egg) was a pasty disaster. It was dry and…just wrong. I don’t know exactly how to describe it, but it reminded me of the mix you’d make as a kid to shape into ornaments. You know. Out of flour, water, and salt. Remember?
I hadn’t made (or should I say, helped make) gnocchi since I was a kid helping my mom. I really wanted to make my own and didn’t want to wait for my next visit with my mom. My first-batch failure spurred me on, so I carved out a little time to dedicate to this dish.
I had a good time making this gnocchi – it’s a very tactile process. I mixed the dough with my hands before I rolled it out into ropes, and cut it into pieces. My favorite part was rolling the individual pieces down the back of a fork to create little ridges to help hold the sauce. I remember I loved that part when I was a kid, too.
It’s actually very simple to make homemade gnocchi. It just takes a bit of time. I paired this gnocchi with a simple butter sauce that includes crisp pancetta, mushrooms, and sage. The flavor combo couldn’t be better. The salty pancetta combined with the bright sage to enhance the earthy mushrooms. If you’re not on a budget, use chanterelle mushrooms. Otherwise, try oyster mushrooms, or use cremini mushrooms like I did.
The sauce is rich, but not heavy, and each forkful delivers crispiness to complement the soft, fluffy gnocchi.