Potato gnocchi with wild mushrooms

Yield: 4 servings

Measure Ingredient
500 grams Potatoes; (old potatoes or
\N \N ; King Edwards)
1 \N Egg
\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.

Similar recipes