Mushroom Gnocchi

Last Updated on October 28, 2024

Gnocchi made with baked potatoes, egg yolks, flour, porcini mushrooms and egg yolks.

Ingredients:

1 kg of potatoes 25 g of dried mushrooms 40 g of parmesan 100 g smooth flour 500 ml water 2 pcs egg yolks coarse baking salt ground pepper tr> salt

Procedure:

1. Spread the potatoes on a baking tray, sprinkle with salt, bake in a preheated oven at 180 °C for 1 hour, then take them out, let them cool slightly, peel them and mash them completely smooth in a bowl
2. Put the dried mushrooms in a large bowl, pour boiling water over them and let them stand for 5 minutes, drain them, dry them and chop them finely
3. Add the chopped mushrooms, finely grated parmesan cheese, plain flour to the mashed potatoes, mix, salt and pepper to taste, add the egg yolks and knead into a dough
4. Transfer the dough to a lightly floured rolling pin, knead for 1 minute, then divide into halves, roll each into a roll about 65 cm long and cut into 2 cm wide gnocchi
5. Cook the gnocchi in boiling salted water (they are ready in about 3 minutes, when they float to the top), remove them and let them drain.