Potato gnocchi recipe!
OIL USES: Sauté
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- 2.2 lb potatoes
- 1 cup wheat flour
- 2 tablespoon Robusto Extra Virgin Olive Oil
- 2 egg yolk
- 0.5 teaspoon salt and grated or powdered nutmeg
- 2 cups fresh or frozen mixed mushrooms
- 6 cups water
- 0.5 teaspoon salt and pepper
- 2 cloves of garlic
- 1 teaspoon parsley
- 2 cups Cherry tomatoes and grated parmesan for decoration
PREPARATION
1
Peel the potatoes and boil them in salted water for 25 minutes. Once they have cooled, mash them.
2
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.
3
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.
4
Boil water and add the gnocchi one by one, letting them cook for 1 minute. Remove and leave to cool.
5
Prepare the sautéed mushrooms. To do so, heat the oil and cook the garlic, removing it when golden.
6
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.
7
Serve by mixing the sautéed mushrooms with the gnocchi and adding cherry tomatoes and grated cheese for decoration.
