Directions
- If you use dried mushrooms, soak them in warm water for about an hour.
- Cleaned fresh or drained dried mushrooms cut into slices.
- Peel the onion and garlic and then cut them into small cubes.
- Cut the gorgonzola into small cubes.
- Chop the parsley.
- Fry the onion in olive oil.
- Then add 1 tablespoon of butter, mushrooms and garlic.
- Fry the whole thing until the mushrooms release water (~8-10 min).
- Add cream and 3/4 cheese. Mix everything together.
- If the sauce is too thick add a little water.
- Season to taste with salt, pepper and chilli flakes.
- Grind boiled and cooled potatoes and mix with egg and flour.
- Season the mixture with salt and pepper.
- Then form rolls from the dough and cut into 1 cm/0.5 inch pieces.
- With a fork you can give the characteristic shape of the dumplings.
- Boil the gnocchi in boiling salted water until they come out on top.
- Serve with mushroom sauce, the rest of the gorgonzola cheese and chopped parsley.
Ingredients
Sauce:
250 g mushrooms (porcini or boletus)
150 ml sweet cream 30%
100 g gorgonzola cheese
1 onion
2 cloves of garlic
1 handful of parsley
pepper, salt, chilli flakes
oil and butter for frying
Gnocchi:
500 g boiled potatoes
1 egg
80 g flour
salt and pepper
Italy
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