Gnocchi with mushroom, spinach & parmesan sauce
This is a great recipe for your vegetarian guests and easy to prepare. Serve the Italian potato dumplings with some fresh spinach, mushrooms and a tasty parmesan Sauce.
Ingredients
Gnocchi with mushroom, spinach & parmesan sauce
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€0.0
For the gnocchi:
Rice flour
/g
350.0 g
0%
Potatoes
/kg
2.0 kg
0%
Egg yolk
/g
200.0 g
0%
Salt
/g
5.0 g
0%
Butter
/g
40.0 g
0%
For the sauce:
Salt
/g
2.0 g
0%
Oyster Mushrooms
/g
700.0 g
0%
Chestnut mushrooms
/g
700.0 g
0%
Single cream
/g
300.0 g
0%
Wine, white
/ml
100.0 ml
0%
Water cold
/ml
260.0 ml
0%
Knorr Professional Garlic Puree 750g
/g
20.0 g
0%
Parsley
/g
20.0 g
0%
Spinach washed & drained
/g
150.0 g
0%
Parmesan cheese
/g
30.0 g
0%
/
For the gnocchi:
-
Rice flour 350.0 g
-
Potatoes 2.0 kg
-
Egg yolk 200.0 g
-
Salt 5.0 g
-
Butter 40.0 g
For the sauce:
-
Salt 2.0 g
-
Oyster Mushrooms 700.0 g
-
Chestnut mushrooms 700.0 g
-
Single cream 300.0 g
-
Wine, white 100.0 ml
-
Water cold 260.0 ml
-
Parsley 20.0 g
-
Spinach washed & drained 150.0 g
-
Parmesan cheese 30.0 g
Preparation
-
For the gnocchi:
- Preheat an oven to 180°C. Line a baking tray with foil.
- Pierce the potatoes with a fork and bake for 1 hour or until tender.
- Peel the potatoes and press the potato flesh through a potato ricer into a large bowl.
- Weight 1kg of the mashed potato add the salt and beat in the flour and egg yolk until the mixture comes together as a soft dough.
- Turn the dough out onto a lightly floured work surface and divide it into quarters.
- With each quarter shape it into a 20-inch-long rope. Cut each rope into 20x 1-inch pieces. Roll each piece into a ball. Working with 1 ball at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the teeth of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other).
- In a large sauce pan bring the water to a gentle simmer, add half the gnocchi to the boiling water. Cook for about 3-4 min. or until the gnocchi rises to the top.
- Remove the gnocchi and place in a colander to drain. Repeat the cooking process for the other half of the gnocchi.
- Add the butter to a large saute/frying pan and heat until melted.
- Add the cooked gnocchi and fry till golden, set a side and keep warm.
-
For the sauce:
- Heat the butter in a sauté pan on a medium heat.
- Add the mushrooms and sauté for approximately 8-10 min. until the mushrooms are golden.
- Then add the KNORR Professional Garlic Puree and salt, cook for 5 min.
- Deglaze the pan with the white wine and reduce by half.
- Then add the single cream and water and cook for a further 10 min. until the sauce is creamy in consistency.
- Add the spinach and parmesan.
- Finish with the chopped parsley.
- Spoon the gnocchi onto plates, top with the mushroom and spinach sauce and finish with additional parmesan if required.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
