Gnocchi with Mushroom Cream Sauce

First recipe done! And I think I will be making this one again for sure. The gnocchi came out light and fluffy- my husband said it was "like eating clouds." I will take that as a compliment!

Fresh Gnocchi with Mushroom Cream Sauce
Ingredients:
Gnocchi:
1 Pound Russet Potatoes
1 Egg, beaten lightly
3/4 – 1 Cup All Purpose Flour (plus more for dusting)
1 Teaspoon Kosher Salt
Mushroom Cream Sauce:
2½ Cups Sliced Mushrooms (I used Brown & White Mushrooms)
2 boneless skinless chicken breasts, chopped
1/2 C frozen Peas
1 Cup Chicken Stock (I used homemade Stock)
1/2 Cup Heavy Cream
1 Tablespoon Fresh Chives, diced
½ Teaspoon Dried Thyme
¼ Cup Parmesan Cheese, grated
1 Teaspoon Garlic, finely minced
1 Tablespoon Unsalted Butter
2 Tablespoon Olive Oil
Salt and Pepper to taste

Bake potatoes at 375 degrees for 50 minutes or until tender when pierced with a knife. (I peeled, chopped and boiled them instead.) Remove from oven and cool just enough to handle but the potatoes should still be warm.
Peel potatoes and put them through a potato ricer. (I don't own a rice, so i ran a fork through them until they were the proper consistency.)

 Sprinkle in half of the flour and make a well in the center of the bowl. Add egg and salt. Fold mixture, adding more flour if needed. Texture should be like Play-Doh. Gently knead the mixture by hand a few times and form into a ball. On a floured surface, roll dough into long logs about ½ – ¾ inch in diameter. Cut the logs into 1 inch pieces. *I found it easier to cut the gnocchi using a pastry scraper versus a regular knife.

Cook the gnocchi in a large pot of salted, boiling water. This may need to be done in batches to not crowd the pot. The gnocchi will float to the top when they are cooked–approximately 2-3 minutes. Remove with a slotted spoon and place them into an ice bath. Continue until all gnocchi have been cooked. Drain the gnocchi from the water and lightly toss in oil. Set aside until sauce is ready

Melt butter in a large saucepan with olive oil over medium heat. Add garlic, chives, thyme, chicken and mushrooms and cook until tender. Add stock and peas and heat on medium-high. Once the stock comes to a slow boil reduce heat and add cream. Simmer for 1-2 minutes.  Add gnocchi and heat until warmed through. Toss in cheese, ensuring the gnocchi is well coated. Season with salt and pepper to taste. Garnish with additional chives and enjoy!