Sauteed Mushrooms and Gnocchi
Ingredients
- For the gnocchi
- 800 grams baking potatoes
- salt
- Nutmeg (freshly grated)
- 200 grams Pastry flour
- 1 egg
- Pastry flour (for kneading)
- For the sauce
- 500 grams fresh Porcini mushroom
- 1 garlic clove
- 100 grams Black Forest ham
- 2 Tbsps olive oil
- freshly ground peppers
- 40 grams freshly grated Parmesan
Preparation steps
For the gnocchi: Rinse potatoes and boil in salted water for about 30 minutes until done. Peel, evaporate over low heat and leave to cool a little. Press through a ricer. Spread on the work surface and season with salt and nutmeg. Sprinkle flour over and mix with egg to form a smooth dough. Roll out on a floured surface and form a finger-thick log. Cut into segments, about 1 cm (approximately 1/3 inch) long and press with the tines of a fork to create grooved pattern.
Rinse mushrooms and cut into strips. Peel and mince garlic. Cut the ham into bite-size pieces.
Bring a pot salted water to a boil and cook gnocchi in batches, about 5 minutes per batch.
Heat oil in a pan and fry mushrooms and garlic, stirring occasionally. Add ham and season with salt and pepper.
Remove gnocchi with a slotted spoon, drain and combine with mushroom mixture. Sprinkle with freshly grated parmesan and serve.
