I’m back with another gnocchi recipe! The gnocchi recipe hasn’t changed, i just wanted to introduce my favourite way of eating gnocchi: with a ton of mushrooms 🙂 The parmesan and cream sauce help a bit as well 😉

Ingredients: (for 4 persons)

For the sauce

• 1 onion
• 2 garlic cloves
• 200g of wild mushrooms
• 500g of button mushrooms
• 20 cl of whole cream (you can also use vegetal cream, especially almond)
• 100g of grated parmesan
• 1 pinch of salt (a bit more if you’re using almond cream, it tends to sweeten recipes)
• pepper and freshly grated nutmeg
• some fresh basil

For the gnocchi (gnocchi recipe here)

• 1kg of cooked potatoes (purée potatoes are the best for this recipe)
• 5g of salt
• 150g of rice flyour
• 20g of tapioca starch
• 1 egg

Preparation: 1h30 (unless you already made the gnocchi)

Cooking: 15 minutes

Instructions:

1. Start by making mashed potatoes, preferably by hand, or with a machine that mashes them not too thinly.
2. Add in the flour, the tapioca starch and the salt. Mix well with a wooden spatula.
3. Add the egg in the middle and start folding with you hands until it is fully combined.
4. Flour your hands generously and a tray to place the gnocchi.
5. Pick about a teaspoon worth of dough and roll between your palms into any shape you want. Traditionally, gnocchi are slightly oval and marked with a fork.
6. Make all the gnocchis before boiling about 2 litres of water in a big saucepan.
7. Salt the water and throw in 1/4 of the gnocchi in. Boil until they come up to the surface and take them out immediately with a ladle.
8. Repeat the operation until all the gnocchi are done.
9. Peel and crush the garlic cloves and the onion before chopping thinly. Throw them into a large pan with the butter.
10. Slice the mushroom and add it when the onion starts to caramelise. Still until the mushrooms have reduced.
11. Add in the cream, salt, pepper and nutmeg to taste. Let the sauce simmer for 5 minutes until the cream starts to have a golden colour.
12. Throw in the gnocchi just before serving. Serve in deep plates with some fresh basil on top and parmesan.