Mushroom pancake with spelt gnocchi

ingredients

Perchard

300 g mushroom 2 pcs shallots 2 cloves garlic to taste fresh parsley 1 pcs potato, if you have a sweet potato, it will give the dish a stronger flavor 1 pcs capia pcs salt pcs black pepper pcs coconut oil

Spelt Gnocchi

300g plain wholemeal spelt flour 100g semi-coarse spelt flour 1 tbsp himalaya salt 2 pcs potato pcs water

progress

As out of season as this recipe may seem to you, we needed something warm in our tummies. Summer can be hot at times, but the chill finds its way in, so in sweatpants with a good movie, this dish fits really well. I don’t consider mushrooms to be seasonal in any way, as they can be grown all year round. And just about everyone else has it at home. You basically get two recipes, for a quick meatless pancetta and a more digestible spelt flour gnocchi. 1. TIP: thickening with potato is easy, quick, but the dish can be bland in flavor because of the starch. Therefore, it’s a good idea to season the onion base already, which will add saltiness using less salt than if you were salting ad hoc. 2. Fry the finely chopped onions in coconut oil to make a thick mixture. The pan needs to be fiercely hot, but as soon as you drop the onions on the bottom, turn the heat down to low and slowly stir and add heat. That way your onions won’t burn around the edges. In this case, immediately add salt and black pepper. 3. Add the mushroom cut into strips, or as you like, it can also be in pieces, and sauté it with water so that it is just poached, not drenched. While it is simmering, blend the peeled potato, some water and the capia in a vase blender (vitamix) to a puree. Pour the porridge over the stewed mushrooms and boil. 4. Add the chopped parsley and season to taste. This sauce can also be served with pasta or eaten as a thick soup. But you know, gnocchi is absolutely perfect with perogies 🙂 5. TIP: You can soften it with butter or even cream. 6. In a blender, mash the potatoes with water and salt. Add to the bowl with the sifted flour. 7. If you want a tip to improve the taste, grate the parmesan cheese even finer into the dough 🙂 8. You don’t need to cook the gnocchi for more than a minute before they float to the surface. Always drop them into boiling water. 9. When you pull them out, throw in a tablespoon of butter, or coconut fat, or olive oil, depending on what you’re putting in the parchment.