Gnocchi with chanterelle mushrooms and brown champignons

– 4 medium potatoes
– olive oil
– one egg yolk
– outmeg
– wheat flour
– salt and pepper

for the sauce:
– brown champignons
– chanterelles
– small onion
– cream 30%
– salt, pepper, cayenne pepper

Potatoes smear with olive oil and puncture with a fork, then put them in the oven – 220 degrees for about an hour. After this time, leave it there for a moment to cool down. Then, grab still warm potatoes, cut in half, squeeze and smash insides. Add a tablespoon of salt, a teaspoon of nutmeg, one egg yolk and a few handfuls of flour. Knead the dough until it will be dry and tight. Tear a piece of cake, roll over a shaft with a diameter of 2 cm and cut it into small dumplings. Cook the gnocchi in salted water until they float to the surface.
Sauce: In a pan warm up a tablespoon of olive oil and fry finely chopped onion. Then add washed and sliced ​​mushrooms. Season with salt and pepper and cook for about 5 minutes. After this time, add a few tablespoons of cream and cook just for another 5 minutes. Season to taste with salt and cayenne pepper.



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