Can’t always prepare either a soup or mash with all the potatoes I have. Every week a new delivery in the vegetable box. So this time italian.
- 500 g potatoes
- 300g flour
- 2-3 eggs
- Salt, nut meg
- 1 tsp olive oil, salt
- 40 g dried mushrooms
- 1 small onion or 1 shallot
- Olive oil
- 0.25 l cream
- 0.25 l vegetable broth
- Pepper, nutmeg, parsley
- Peel the potatoes and cut them into cubes
- Cook them for 20 minutes in salted water
- Drain the resting water. Put pot back on stove and let evaporate the resting humidity.
- Use a ricer to press them into the bowl.
- Mix with the eggs and the flour to get a soft but not sticky dough. Don’t put in all the flour at once !
- Form a thumb size roll, cut into pieces of 2.5 cm
- Heat the salted water oil mix.
- Put the gnocchi in the boiling water, portion wise.
- When they remount to the surface, they are ready.
- Put the dried mushrooms in a bowl and cover with hot water. Let them soak for several hours.
- Cut the onion (or shallot) into small cubes.
- Heat one tsp of olive oil in a pot. Add the onion and let it become translucent.
- Add the broth and cream. Let cook for a while.
- Add the dried mushrooms, stir and let cook.
- Season with pepper and nutmeg.
Put the gnocchi in a deep plate, cover with sauce
You could add some fresh herbs to the sauce (parsley)
No cheese necessary, but if you like a bit of grated parmesan could be nice
The amount of flour you need varies depending on the sort of potatoes and the surrounding humidity
Before adding broth and cream you could de-glaze with a glass of wine or sherry (or any other alcohol that comes to mind). Adventures are the fun in cooking.
Although autumn is mushroom season and you’ll find a lot of fresh mushrooms (shop, market, grocery). I’ve received some dried mushrooms from a friend and had to try the sweet tooth. Never ate them before.