Potato Gnocchi from Scratch

1. Add the potatoes to a large pot of cool, salted water. Bring water to a boil and cook for approximately 20 minutes, or until a fork can easily pierce a potato. Drain the potatoes.
2. When potatoes are still warm, but cool enough to handle, remove the skin using a peeler or your fingers. Add the potatoes to a medium bowl and mash until no lumps remain. Add the salt and mix well.
3. Make a well in the center of the potatoes and crack the egg into it. Beat the egg briefly. Using your hands, gently mix egg into the potatoes until evenly distributed.
4. Scoop the flour onto a clean surface and scoop or turn out the potato dough onto it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
5. To make the lines you typically see across potato gnocchi, place a fork on your work surface and slide each piece gnocchi from the base of the fork prongs to the top to make a decorative pattern, or press your indent finger into the center of each square to make a divot.
6. Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
7. Melt the butter in a large pan over medium heat, then add the gnocchi and toss until lightly golden.

Once you have made you’re gnocchi or have cooked your store-bought gnocchi, you can move on to making the creamy roast beef tenderloin with mushrooms:

1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Rub one tablespoon of olive oil over the beef tenderloin and sprinkle with sea salt and pepper. Roast the filet for 25 minutes exactly for medium-rare (20 minutes for rare and 30 minutes for medium to medium-well). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes then thinly slice.
2. If you opted not to make gnocchi, cook according to package directions and set aside.
3. Heat the remaining olive oil over medium-high heat in a large skillet or cast iron. Cook the onions and the mushrooms for five to eight minutes, or until just tender. Add the minced garlic and cook for another minute.
4. In a small pot, add the beef broth to heat through. Take about ½ cup of the beef broth and add the arrowroot powder in a small bowl, stirring to combine. Add to the mushroom mixture and stir to combine. Add the rest of the beef broth and the Greek yogurt. Stir until the sauce thickens slightly.
5. Add the cooked gnocchi and the cooked beef. Toss gently to combine. Top with parmesan cheese, Italian parsley and microgreens. Enjoy!

Recipe Notes:

Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is approximately 1 ½ cups.

Dairy-Free: Use coconut cream instead of yogurt and a plant-based cheese instead.

Another idea: If you are ready to use your gnocchi-making skills again, try our recipe for sheet pan gnocchi, sausage and mushrooms!