Homemade gnocchi with mushroom sauce
Time: 50 min. preparation time, 0 min. baking time
Nutrition: Calories ca 562 / Protein 16g / Carbohydr. 56g / Fat 29g
Ingredients (4 servings)
|500 g||potatoes (starchy, such as Russets)|
|150 g||all-purpose flour|
|150 g||tomatoes (dried, in oil)|
|200 ml||heavy cream|
|50 g||pine nuts (toasted)|
|flour for work surface|
|butter for frying|
fork, large sauce pan, large frying pan, potato masher, cooking spoon, cutting board, small sauce pan, knife
Rivaner, dry, 2012
The very lightness of Rivaner makes it the perfect partner for this creamy gnocchi dish. The subtle hints of nutmeg in this white wine underscore the delicate mushroom flavor.
Boil potatoes in salted, boiling water for approx. 20 – 30 min., according to size. Drain and peel.
small sauce pan, knife
500 g potatoes
Mash potatoes with a potato masher. Add egg yolks, nutmeg, salt, and pepper and continue to mash until ingredients are well-incorporated.
3 egg yolks / 0.5 tsp nutmeg / salt / pepper
Gradually work in the flour and knead into a smooth dough.
150 g flour
Transfer the dough to a lightly floured work surface. Make long rolls out of the dough. Using a knife, cut dough into large pieces approx 1cm x 2cm large. Roll these pieces over a fork to create the traditional gnocchi appearance.
flour for work surface
Cook gnocchi in salted, boiling water. Meanwhile, quarter mushrooms and fry with some butter. Next, transfer the cooked gnocchi into the pan and fry with the mushrooms.
large sauce pan, large frying pan, cooking spoon, cutting board, knife
200 g mushrooms / butter oil for frying
Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.
cutting board, knife
150 g dried tomatoes in oil / 200 ml heavy cream
Now add the pine nuts and the arugula. Toss the gnocchi briefly and serve immediately.
50 g pine nuts / 100 g arugula