Gnocchi with Mushroom-Sage Sauce
1 pound Russet potatoes, pricked with a fork
1 eff, lightly beaten
1/2 cup white whole wheat flour, divided
1/2 teaspoon plus pinch sea salt, divided
1 tablespoon olive oil
1/2 cup diced yellow onion
1/2 cup diced celery
1 tablespoon minced garlic
8 ounces sliced button or cremini mushrooms
1 cup low-sodium chicken broth (veggie broth works fine too)
2 teaspoons arrowroot powder
2 tablespoon minced fresh sage
1/4 teaspoon ground black pepper
2 tablespoons shaved parmesan cheese
2 tablespoons finely chopped dry-toasted unsalted pecans
Preheat oven to 400F. Transfer potatoes directly to oven rack and bake for 1 to 1 1/2 hours, until fork tender. Remove from oven and set aside until cool enough to handle. While still very warm, halve potatoes and scoop out their flesh with a spoon, discard skins.
With a potato ricer, squeeze warm potato flesh into a large shallow bowl. Spread potato over bottom of bowl and set aside until cool, about 15 minutes.
Drizzle egg over top of potato. Sprinkle with 1/4 cup flour and 1/2 teaspoon salt. With a fork, gently toss. With a rubber spatula, gently fold and press mixture until flour is incorporated and a dough forms. Lightly dusty a flat work surface with remaining 1/4 cup flour. Turn dough out onto surface and knead until about half of dusting flour is incorporated and dough is no longer sticky. (Use as little flour as possible, just enough so dough no longer stick to hands or work surface.) Form dough into a rectangle and use a dough scraper or pairing knife to divide into 4 equal pieces.
Season a large pot of water with remaining pinch salt and bring to simmer. Roll each piece of dough into a long rope about the thickness of your thumb, beginning in the center and working outward. Cut rope into 1/2 to 1-inch pieces to form gnocchi. Working 10 to 15 pieces at a time, add gnocchi to pot and cook untill each floats to the surface. Cook for 15 more seconds, then use a slotted spoon to transfer to a plate. Repeat with remaining gnocchi.
Meanwhile, in a large nonstick skillet, heat oil on medium-high. Add onion, celery and garlic and saute, stirring often, until tender, about 5 minutes. Transfer to a medium bowl and set aside.
Add mushrooms to skillet and saute on medium-high until tender and beginning to release juices, about 5 minutes. add 1/4 cup broth and deglaze the pan by stirring up browned bits from the bottom. Return onion mixture to skillet and stir in remaining 3/4 cup broth. Bring to a simmer.
Meanwhile, in a small bowl, whisk arrowroot and 2 tablespoons cold water into a smooth paste. Slowly whisk paste into broth mixture. Return to a simmer, whisking until thickened. Add gnocchi, stirring to coat. Season with sage, pepper and salt to taste. To serve, top with cheese and pecans.