Homemade gnocchi with mushroom sauce

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

• 1½ egg yolks
• ¼ 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!