Homemade Potato Gnocchi | Truffle Mushroom Cream Sauce

I normally prepare a huge batch when I make gnocchi at home because I have three boys who love to eat. This batch made in this video did not last a day with my family. This is the same approach as I do it in the restaurant, preparing for a bigger number of people, as opposed to how you cook for one or two people. If cooking for one to two people, just throw the gnocchi straight into a pan to sear immediately after blanching, no need to set aside to cool. The cream is optional, and can be substituted with the pasta water (the water that the gnocchi was boiled in). You'll just need to add more butter and more cheese. Ingredients: GNOCCHI 1 kg Russet potatoes (measure when boiled, peeled, and grated) 2 C All-purpose flour 1/2 C Ricotta 2 Large eggs Salt SAUTEED MUSHROOM MEDLEY Olive oil King oyster Brown oyster Snow White oyster Shiitake Cremini Shimeji Salt & pepper Shallots Garlic Butter Thyme Oregano Italian parsley TRUFFLED CREAM SAUCE Olive oil Butter Homemade potato gnocchi Heavy cream Reggiano Parmigiano Salt & pepper Thyme Oregano Italian parsley Truffle paste - Truffle Hunter black truffle paste Tools and equipments used: 1. Stainless steel dough scraper: Lamson stainless steel dough scraper with riveted walnut handle 2. Flexible dough scraper: Matfer Bourgeat nylon dough scraper 3. Zester: Microplane stainless steel zester 4. Frying pan: Calphalon stainless steel frying pan 5. Frying pan: carbon steel frying pan 6. Cutting board: restaurant-thick green plastic cutting board 7. Sheet tray: aluminum commercial half sheet tray Mushrooms sourced from our local mushroom guy Marx Mushrooms in St. Thomas, ON   / marxmushrooms1   https://marx-mushrooms.myshopify.com/ Music: A Million Signs by Vividry Epidemic Sound https://www.epidemicsound.com/referra... Thanks to my wife for filming and editing. :) My Instagram:   / jeramiego