Potato gnocchi recipe!

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Preparation time 50 min

Difficulty Easy

Recipe category:

Appetizers

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Oil use:

Sautéing

Gnocchi is a typical dish of Transalpine gastronomy, although also very present in other cuisines such as that of Argentina. Served with any sauce, these balls of potato are very versatile and ideal as a starter or garnish.

Ingredients

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2.2lb

potatoes

1cup

wheat flour

2tablespoon

Robusto Extra Virgin Olive Oil

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egg yolk

0.5teaspoon

salt and grated or powdered nutmeg

2cups

fresh or frozen mixed mushrooms

6cups

water

0.5teaspoon

salt and pepper

cloves of garlic

1teaspoon

parsley

2cups

Cherry tomatoes and grated parmesan for decoration

Instructions

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Peel the potatoes and boil them in salted water for 25 minutes. Once they have cooled, mash them.

Add the oil, salt and beaten egg and mix all the ingredients. Next, add the flour and start to mix until obtaining a slightly sticky dough. Divide the dough to taste, creating a cylinder for cutting it into balls.

Once cut, pass over a floured surface and shape them by lightly pressing the gnocchi with a fork so that they are marked with lines.

Boil water and add the gnocchi one by one, letting them cook for 1 minute. Remove and leave to cool.

Prepare the sautéed mushrooms. To do so, heat the oil and cook the garlic, removing it when golden.

Add the mushrooms and sauté for 5 minutes on a high heat, then reduce the heat, season, add a little chopped parsley and cook for 15 minutes more until done.

Serve by mixing the sautéed mushrooms with the gnocchi and adding cherry tomatoes and grated cheese for decoration.