Yield: 4 servings
|500 grams||Potatoes; (old potatoes or|
|\N \N||; King Edwards)|
|\N \N||Approx 200 g flour|
|200 grams||Wild mushrooms|
|2 tablespoons||Flat leaf parsley; finely chopped|
|2 \N||Cloves garlic; finely chopped|
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.