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Ingredients
Gnocchi with Three Mushrooms
- Ingredients
- 36 ozs starchy potatoes
- salt
- 4 ozs button Mushroom
- 3 ozs Chanterelle
- 3 ozs shiitake mushrooms
- 2 garlic cloves
- 2 sprigs thyme
- 2 stalks marjoram
- 4 ozs Pastry flour
- 4 ozs Semolina flour
- 1 tsp butter
- 1 pc Parmesan (about 3/4 to 1 ounce)
- 3 Tbsps Herb butter
Peel potatoes, rinse and cook in boiling salted water for 25-30 minutes.
Clean the mushrooms and chop roughly. Peel garlic and chop finely. Rinse herbs, shake dry, and pluck the leaves.
Drain potatoes and press through a ricer. Let cool until lukewarm and knead together with flour, semolina, and salt to form a malleable dough.
Roll the potato dough on a floured surface into finger-thick rolls, cut each roll into about 1 inch long pieces and lightly press with a fork. Cover with a floured towel.
Boil the gnocchi for 10 minutes in a large saucepan in salted water.
Meanwhile, heat butter in a pan. Sauté mushrooms in it over high heat. Add garlic and sauté. Set aside briefly.
Drain gnocchi and mix with the mushrooms.
To serve, divide among 4 plates. Sprinkle with herbs and grated Parmesan. Serve each with herb butter.
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
Healthy, because
This mix of mushrooms in this delicious dish packs it with high-quality plant fiber and protein.
Even smarter
Easily turn this into a vegan recipe by replacing the butter with margarine and parmesan cheese with vegan cheese.