Gnocchi with wild mushrooms
4 servings
30 minutes
Gnocchi with forest mushrooms is a true embodiment of Italian culinary tradition, combining the tenderness of potato dough with the rich, earthy aroma of mushroom sauce. This dish harks back to ancient recipes of Italian grandmothers who used simple yet flavorful ingredients to create a sense of home comfort. Velvet gnocchi, lightly sautéed after boiling, absorb the taste of creamy sauce with butter mushrooms, chanterelles, and aspen mushrooms, accented by garlic and parsley. Nutmeg adds a subtle spiciness while parmesan finishes the composition with a savory note. It’s the perfect treat for a cozy dinner with a glass of white wine that conveys the warmth and hospitality of Italian cuisine.
1
Boil the potatoes in their skins, peel, and mash.
- Potato: 200 g
2
Add flour, parmesan, chicken egg, salt (3 grams), and a bit of nutmeg to the obtained puree.
- Wheat flour: 50 g
- Parmesan cheese: 10 g
- Chicken egg: 0.5 piece
- Salt: 4 g
- Nutmeg: 2 g
3
We shape sausages of the desired size from this hard-earned mass.
4
If we want to freeze for later, we coat in hard wheat flour. If not, then we don't. Boil for 3-4 minutes, then send to the pan with pre-prepared mushrooms.
- Durum wheat flour: 18 g
5
We take honey mushrooms, butter mushrooms, and aspen mushrooms — an assortment, in general. We sauté them with garlic and parsley. Plus, we add meat broth.
- Fresh mushrooms: 460 g
- Garlic: 25 g
- Green: 8 g
- Meat broth: 50 ml
6
Then we add 33% cream (we tried 39% - it's too fatty). Salt (1 gram), pepper.
- Cream 33%: 110 ml
- Salt: 4 g
- Spices: 1 g
7
At the end, sprinkle with parmesan on the gnocchi and simmer briefly, stirring constantly.
- Parmesan cheese: 10 g