Simple and elegant: mushroom gnocchi by Hector Jimenez-Bravo
Hector Jimenez-Bravo shared a recipe for gnocchi with potatoes and mushrooms on social media .
Ingredients:
• Potatoes – 200 grams .
• Flour – 2-3 tbsp. l .
• Salt .
• Egg – 1 pc .
• Mushrooms – 150 grams .
• Garlic – 5 grams .
• Shallots — 20 grams .
• Thyme – 5 grams .
• Cream (fat) — 100 ml .
• Salt, pepper .
• Parmesan.
Method of cooking:
Bake the potato with the skin in the oven.
Chop the garlic , shallots and champignons, fry them in olive oil in a pan, add salt and pepper, and add thyme to the pan .
Mix the potato pulp, salt, flour, egg and make a “ basque cake” from the dough.
Cut the gnocchi into small pieces, press each one a little with a fork.
Add olive oil and salt to the boiling water, pour in the gnocchi and cook until they float.
Add cream to the mixture in the pan and fry.
Drizzle the finished gnocchi with olive oil, add mushroom sauce, sprinkle with grated Parmesan and decorate thyme _
Bon appetit!
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Photo: Hector Jimenez-Bravo’s personal archive
