Gnocchi in creamy mushroom sauce
Gnocchi originated in Italy and are somewhat reminiscent of potato dumplings. Traditionally, gnocchi were prepared on the 29th of each month, and on this day, some people would put money under the plate: according to legend, this would attract prosperity. To prepare this side dish in a creamy mushroom sauce, the recipe uses only simple and affordable ingredients.
Ingredients
Servings 2- Potatoes - 350 g
- Chicken egg - 60 g
- Wheat flour for baking - 80 g
- Allspice peas - 2.5 g
- Bay leaf - 4 g
- White onion - 80 g
- Garlic - 10 g
- Mushrooms - 300 g
- Cream 20% fat - 150 g
- Vegetable oil - 51 g
Cooking
Step 1
Mash the cooked potatoes, add the egg, flour and knead the potato dough. Roll the dough into a sausage and cut into small gnocchi.
Step 2
Heat a frying pan with vegetable oil and fry the onion and garlic, add the mushrooms and fry until done. Pour in the cream, add salt and pepper to taste and simmer for a few more minutes.
Step 3
Pour water into a saucepan, add bay leaf and allspice, bring to a boil and cook the gnocchi for 6-7 minutes until done.
Step 4
Place the finished gnocchi into the pan with the mushrooms and mix gently.