Gnocchi with porcini mushrooms
Instructions
Boil the potatoes, passed to the potato masher and mixing with the flour, the egg and the porcini powder (you can put in the robot).
With the dough to form the dumplings Cook in salted boiling water.
Hand they are afloat, drain them with a ladle and put them in a rectangular baking dish, buttered liberally.
Clean and cut the mushrooms into thin slices.
Put in a pan the mushrooms wrung with garlic and oil and cook for 5 minutes.
Add the mushrooms, and continue cooking.
Then lower the flame to complete cooking.
Add the chopped parsley and cream and pour it all over the gnocchi in the dish, stirring carefully.
Sprinkle with grated Parmesan and gratinate in the oven at 200 degrees for 10-15 minutes.
Ingredients and dosing for 4 persons
- 2000 g of powdery potato
- 400 g of flour
- 1 egg
- 1 tablespoon of powdered dried porcini mushrooms
- For the sauce:
- 800 g of mushrooms
- 20 g of dried porcini mushrooms, soaked in warm water
- Garlic
- Olive oil
- Parsley
- Salt
- 25 cl of creme fraiche
- 50 g of grated parmesan cheese