Potato gnocchi with wild mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Potatoes; (old potatoes or |
| ; King Edwards) | ||
| 1 | Egg | |
| Approx 200 g flour | ||
| 200 | grams | Wild mushrooms |
| 2 | tablespoons | Flat leaf parsley; finely chopped |
| 2 | Cloves garlic; finely chopped | |
Directions
Boil the potatoes in their skin, peel and put through a food mill. Do not flatten them, they must retain some fluffiness and let them cool down.
Heap on a floured board and make a well. Add the egg and measured flour and knead to a dry consistency. You may well need quite a bit more flour - both in the mix and on the table.
The dough must start to form a firm ball as you knead; at which point you must immediately make the gnocchi balls. Cook them in boiling water - as you would pasta - briefly.
Heat some olive oil in a pan and cook off the garlic and mushrooms. Add the mushroom mix to the gnocchi and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.