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Homemade gnocchi with mushroom sauce
Ingredients
Utensils
small sauce pan, knife, potato masher, fork, large sauce pan, large frying pan, cooking spoon, cutting board
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Nutrition per serving
Step 1/ 7
- 250 g potatoes
- small sauce pan
- knife
Boil potatoes in salted, boiling water for approx. 20 - 30 min., according to size. Drain and peel.
Step 2/ 7
- 1œ egg yolks
- Œ tsp nutmeg
- salt
- pepper
- potato masher
Mash potatoes with a potato masher. Add egg yolks, nutmeg, salt, and pepper and continue to mash until ingredients are well-incorporated.
Step 3/ 7
- 75 g flour
Gradually work in the flour and knead into a smooth dough.
Step 4/ 7
- flour for work surface
- fork
Transfer the dough to a lightly floured work surface. Make long rolls out of the dough. Using a knife, cut dough into large pieces approx 1cm x 2cm large. Roll these pieces over a fork to create the traditional gnocchi appearance.
Step 5/ 7
- 100 g mushrooms
- butter oil for frying
- large sauce pan
- large frying pan
- cooking spoon
- cutting board
- knife
Cook gnocchi in salted, boiling water. Meanwhile, quarter mushrooms and fry with some butter. Next, transfer the cooked gnocchi into the pan and fry with the mushrooms.
Step 6/ 7
- 75 g dried tomatoes in oil
- 100 ml heavy cream
- cutting board
- knife
Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.
Step 7/ 7
- 25 g pine nuts
- 50 g arugula
Now add the pine nuts and the arugula. Toss the gnocchi briefly and serve immediately.
Enjoy your meal!
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